Creamy Pasta With Smoked Bacon and Peas
cooking.nytimes.com
cooking.nytimes.com
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Ingredients

  • Sea salt
  • 110 slices smoked bacon or pancetta
  • 11 pound dried mini-shell or other small pasta
  • 12 tablespoons olive oil
  • 11 tablespoon butter
  • 1 Freshly ground black pepper
  • 12 cups frozen peas
  • 12 tablespoons crème fraîche or heavy cream
  • 12 tablespoons finely chopped fresh mint leaves
  • 1 Juice of 1 lemon
  • 16 ounces finely grated Parmesan cheeseBring 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.

Instructions

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