While I'm a huge fan of classic carbonara, I also enjoy a variation on theme like this pasta dish. A thick, creamy sauce is made with half and half, shallots, and frozen peas. Crisp bacon is a salty and scrumptious garnish to the simple yet sophisticated meal.

This recipe is versatile, so if you wish to add sun-dried tomatoes, sauteed mushrooms, or even roasted chicken, do so! Just be sure to serve with a glass of wine for a decadent start to the weekend. Learn the technique when you read more.



Pasta With Bacon and Peas
From Everyday Food magazine
Pasta With Bacon and Peas

Ingredients

Coarse salt and ground pepper
4 slices bacon, sliced crosswise into 1/2-inch pieces
2 shallots, halved and thinly sliced
1 box (10 ounces) frozen peas, thawed
1 cup half-and-half
18 ounces fresh angel-hair pasta

Directions

  1. Set a large pot of salted water to boil.
  2. In a large skillet, cook bacon over medium until crisp, 5 to 7 minutes. With a slotted spoon, transfer to a paper-towel-lined plate to drain (leave fat in skillet).
  3. Add shallots to skillet; season with salt and pepper. Cook over medium, stirring occasionally, until they begin to soften, 1 to 2 minutes.
  4. Add peas and half-and-half; season with salt and pepper. Simmer until slightly thickened, about 2 minutes.
  5. Cook pasta in boiling water until al dente, according to package instructions. Reserve 1/2 cup pasta water; drain pasta, and return to pot.
  6. Pour sauce over pasta; toss to combine, adding some reserved pasta water a little at a time to coat. Sprinkle with bacon, and serve immediately.

Serves 4 to 6.

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