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Ingredients
- 500 g (1 lb) spaghetti or vermicelli
- 1 kg (2 lb) large bulb spring onions
- 1 tablespoon olive oil
- 4 bacon rashers, chopped
- 2 teaspoons plain flour
- 1 cup (250 ml/8 fl oz) chicken stock
- 1/2 cup (125 ml/4 fl oz) white wine
- 1 cup (155 g/5 oz) shelled fresh peas
Method
1. Cook the pasta in a large pan of rapidly boiling salted water until al dente. Drain and return to the pan.
2. While the pasta is cooking, trim the outer skins and ends from the onions, leaving only a small section of the green stem attached.
3. Heat the oil in a large heavy-based pan. Add the bacon and onions and stir over low heat for 4 minutes or until golden. Sprinkle the flour lightly over the top and stir for 1 minute.
4. Add the combined stock and wine and stir until the mixture boils and thickens slightly. Add the peas and cook for 5 minutes or until the onions are tender. Add black pepper, to taste. Add the mixture to the pasta and toss gently. Garnish with sprigs of fresh herbs if you like.
