Creamy Pasta With Smoked Bacon and Peas

• Meat

  • 10 slices Bacon or pancetta, smoked

• Produce

  • 1 Lemon, Juice of
  • 2 tbsp Mint, fresh leaves
  • 2 cups Peas, frozen

• Pasta & Grains

  • 1 lb Shell or other small pasta, dried mini

• Baking & Spices

  • 1 Black pepper, freshly ground
  • 1 Sea salt

• Oils & Vinegars

  • 2 tbsp Olive oil

• Dairy

  • 1 tbsp Butter
  • 2 tbsp Creme fraiche or heavy cream
  • 6 oz Parmesan cheese

Found on cooking.nytimes.com

Description

Directions

• Bring a large pot of lightly salted to a boil. Meanwhile, cut sliced bacon crosswise into thin slivers, or slice pancetta into julienne. Add pasta to boiling water and cook to taste. While pasta is cooking, place a large skillet over medium heat, and add 2 tablespoons olive oil and the butter. Add bacon or pancetta and a sprinkling of pepper, and fry until golden and crisp. Immediately add frozen peas and stir for a minute or two. Add crème fraîche or heavy cream and chopped mint. Reserve 1 cup of the pasta cooking water, and drain the pasta. Add pasta to the skillet and stir. Add lemon juice, and adjust salt and pepper to taste. Bring to a simmer, then remove from heat. The mixture should be thick; if desired, a splash of the pasta water may be added to the sauce to thin it slightly. Add Parmesan and stir to mix. If desired, serve with a green salad.

Nutrition