• 3 onions, diced
  • 8 cloves garlic, sliced
  • 100g bacon, diced
  • 2 tbsp flour, sifted
  • 750 ml milk
  • 2 tbsp butter
  • 2 tbsp oil
  • 1 cup peas
  • 1 pinch herves de provence
  • 750 grams penne rigate

  • In a skillet saute the garlic and onions in the oil.
  • When the onions are translucent add the bacon.
  • Fry together for about 20 minutes or until onions are caramelized and bacon had partly melted.
  • Season with the herves de provence.
  • On low heat, add the butter to the onion mixture.
  • Let melt completely then add the flour, mixing well so as not to have any clumps.
  • Cook for about 5 minutes then slowly add the milk.
  • Stir until thick.
  • Season with salt and black pepper.
  • Remove from heat and add peas.



  • Cover and set aside.
  • Cook the pasta in a large pan until al dente; drain.
  • In a large bowl drop in the pasta and spoon in the sauce.
  • Prepare dishes and serve immediately.

  • Enjoy!

  • Servings/Yield

     
    6 servings