Dice the bacon rashers into smal pieces. Fry in a saute pan until crispy.
Remove the bacon from the pan, leaving the oil behind.
Return the pan to a medium heat. Pour in the milk and water, and then the pasta spreading it out into one even layer in the liquid.
Increase the heat, bringing it to the boil. Then reduce the heat to a simmer.
Allow the pasta to cook for the length of time indicated on the packet.
Stir the pasta very regularly.
If the pan starts looking dry, or like the pasta may burn, add more water.
Keep stirring until the pasta is cooked.
Tip in the peas and the knob of butter. Stir well.
When the liquid has reduced to a thick, glossy sauce, and the peas are heated through, toss through the crispy pieces of bacon and serve.
A little black pepper over the top is nice. Taste before adding salt as you my find the bacon has salted the dish perfectly.
Please enjoy my recipe! Jane | hedgecombers.com