No bacon? No problem! Use your favorite canned meat to make this pasta dish.
1 pack spaghetti, (400 grams)
2 tablespoons oil
1 small red onion, peeled, sliced thinly
1/4 cup water
1 cup frozen green peas, thawed
1/2 can luncheon meat, cut into strips, then halved
1 pack all-purpose cream, (250 grams)
1/8 teaspoon paprika
salt, to taste
ground black pepper, to taste
Bring a pot of water to a boil. Cook spaghetti according to package instructions. Drain, and set aside.
Meanwhile, in a large sauté pan over medium heat, heat oil. Add and sauté onion until softened and translucent.
Add water and peas. Cover and bring to a boil. Simmer until peas are softened. Remove cover, and let water evaporate. Add and cook luncheon meat until heated through. Add cream and paprika. Season with salt and pepper to taste. To serve, toss with cooked pasta.
Recipe originally published in the June 2017 issue of Good Housekeeping.
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