Ingredients:

  • 1 lb (454g) dried pasta (Penne, Farfalle, or Shells)
  • 1 tbsp (15ml) extra virgin olive oil
  • 1 tsp (6g) sea salt
  • 8 oz (225g) thick-cut bacon, diced into 1/2-inch pieces
  • 2 cups (300g) frozen sweet peas
  • 2 cloves garlic, minced
  • 1 medium shallot, finely diced
  • 1/2 cup (120ml) heavy cream
  • 1/2 cup (50g) freshly grated Parmesan cheese
  • 1/2 cup (120ml) reserved pasta water
  • 1/4 tsp red pepper flakes
  • 1/4 tsp fresh black pepper
  • 1 tbsp fresh lemon juice and zest

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Cook the pasta according to package instructions until al dente. Reserve 1 cup of starchy pasta water before draining.
  2. Place diced bacon in a cold skillet over medium heat. Fry until the fat has rendered and the bacon is golden brown and crispy. Remove half of the bacon and set aside for topping.
  3. In the same skillet with the rendered bacon fat, add the diced shallots. Sauté for 2–3 minutes until translucent. Add minced garlic and red pepper flakes, stirring for 30 seconds.
  4. Add the frozen peas directly into the skillet. Stir-fry for 2 minutes until they turn a vibrant, bright green.
  5. Lower the heat. Pour in the heavy cream and 1/4 cup of the reserved pasta water. Bring to a gentle simmer.
  6. Add the cooked pasta to the skillet. Gradually sprinkle in the Parmesan cheese while tossing constantly until a silky, glossy coating forms.
  7. Adjust consistency with more pasta water if needed. Stir in lemon juice, zest, and black pepper. Top with the reserved crispy bacon and serve.