200g dried fusilli.
1 small onion, finely diced.
2 garlic cloves, finely chopped.
100g bacon, chopped into fine batons.
100g peas (Gordon recommends frozen, but I prefer freshly shelled).
200ml crème fraîche.
2 tblsp parsley, chopped.
2 tblsp parmesan cheese, grated.
Cook pasta and set aside.
Soften garlic and onion with dash of olive oil over moderate heat for 2 – 3 min.
Add bacon, sauté for further 5 min until crisp.
Add crème fraîche, reduce by half.
Add peas, cook for further 2 min.
Remove from heat, add parsley & parmesan, season.
Stir through pasta and serve.