Summary

Ingredients

• 1 jar mayonnaise
• 1 jar cucumber (s)
• 300 g pasta
• 75 g butter
• 3 medium onion (s)
• 200 g breakfast bacon
• some sugar
• some vinegar
• 200 g peas
• some salt and pepper
• possibly paprika powder, curry powder or soy sauce
• dill
• parsley

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Instructions

1. If you use frozen peas, take them out of the chest first so that you can cook them according to the instructions on the packet.
2. Put the mayonnaise in a bowl and mix with the vinegar water from the pickles. Cut the latter into half-finger-thick slices and add them as well. Cut the peeled onions into rings as thick as a finger and the bacon into strips as thick as a finger (even if you then have to rinse one more, it is worth reaching for the meat knife here).
3. Cut the butter into small slices and then put them in a pan with the onion rings and bacon. Spread over two tablespoons of sugar. First heat up the stove fully, but then turn it down. Caramelize the onions and bacon.
4. Meanwhile you can cook the pasta al dente, then drain. When the onions and the bacon are ready (you have to be afraid it would burn) turn the stove on again briefly and pour off the vinegar with a very economical tablespoon (be careful, the vinegar steam rises unpleasantly into your nose!).
5. Add the contents of the pan (including the fat, especially the fat) to the cucumber water mayo, stir and season well with salt and pepper. Possibly also with paprika, curry or soy sauce. Chop parsley and dill and fold in. Finally add the pasta and peas, stir, pour into another bowl and let stand so that it flows through well.