Fregola with Peas and Bacon

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My blogger friend Stefan, of the blog Stefan Gourmet, has been help and inspiration to me for years. And I even got the chance to meet him in person, so I feel a special connection with him.

He’s an expert cook, loves to experiment, and he was my original resource for cooking sous vide. His greatest passion is Italian cuisine. He vacations often in Italy, where he gets inspiration from street food to Michelin-starred restaurant meals. His stories of driving back to Holland with carloads of Italian wines are legendary.

When Stefan wrote a post about fregola, also spelled fregula, I had never heard of it, and knew I had to try it.

Fregola is a spherical pasta from Sardinia, that looks like couscous, but what makes it different from both is that it’s toasted. So what you get when it’s cooked is a sturdy, flavorsome pasta. Some say it’s toothsome.

In any case, I ordered a little cookbook a while back, called The Sunday Night Book, by Rosie Sykes, published in 2017.

A quote on Amazon.com: Make Sunday night the best evening of the week, by perfecting the last, lazy meal of the weekend. Most of us want to forget that back-to-school feeling by kicking off our shoes and hunkering down with a soul-soaring supper – one that can be eaten with friends at the table, with book in hand by the fire, or in front of the TV.

It’s an adorable little book, and I love the concept behind it, even though I need no help conjuring up meals any day of the week.

I especially love these words by the author: As the weekend winds down into non-existence, many of us begin to contemplate the impending horrors that Monday morning will bring. But this is a choice, a social construct dictated by empty streets, empty pubs, and closed curtains. You could resign yourself to yet another humdrum Sunday evening supper, but you could just as easily embrace the moment as an opportunity to create something that’s not only comforting, but also uplifting.

In this book I discovered a fregola recipe, and was eager to make it.

Fregola with Bacon and Peas
serves 2

1 cup fregola
3/4 cup frozen peas
1 1/2 tablespoons light olive oil
2 ounces smoked streaky bacon
1 banana shallot, finely sliced
100 ml white wine
400 ml chicken stock
2 tablespoons butter
1/3 cup freshly grated Parmesan
3 sprigs mint leaves, finely chopped
Salt and black pepper

Bring a large pan of salted water to the boil and cook the fregola for half its cooking time, about 8 minutes, adding the peas for the last 2 minutes. Drain and rinse under cold running water, then set aside.


Heat the oil in a heavy-based saucepan over a medium heat. If your bacon has the rind still on, remove and reserve. Using scissors, snip the bacon into 1/2″ pieces directly into the hot oil – adding any reserved rind for extra flavour – then let it sizzle and give off its fat. Once the bacon is cooked and a bit crispy, lift out with a slotted spoon and set aside; discard the rinds or give them to the birds.

Add the shallot to the residual fat in the pan and cook over low heat for about 5 minutes, or until soft, stirring so it doesn’t catch too much colour.

(As you can see, I cooked the bacon gently, then added the sliced shallots to it.)

Stir in the fregola and peas, then pour in the white wine. Once the wine has evaporated, add the stock. Bring to a simmer and cook until the fregola is just cooked, about another 6 minutes.

(Oops I mixed the wine and broth together.)


Return the bacon to the pan, then add the butter and all but a tablespoon of both the parmesan and the mint.

Stir over a low heat for a couple of minutes, then cover and remove from the heat. Let it sit for another minute before spooning into bowls.

Scatter over the remaining parmesan and mint, then inhale – this is super-delicious!

I think this is my new favorite kind of pasta!