Ingredients

The following ingredients have 4 Servings
  • 2 cups Frozen Peas
  • 8 oz Pasta, small shells ((sub any other type of pasta))
  • 6 slices Bacon
  • 2 Tbsp Butter
  • 2 Tbsp Diced Shallots
  • 1/3 cup Creme Fraiche
  • 2 tsp Lemon Zest
  • Freshly Ground Black Pepper, for serving
  • Parmesan Cheese, for serving ((optional))

Instruction

  • Defrost peas in the microwave until slightly warm. Drain off any excess water.
  • Bring a large stockpot of salted water to a boil. Add pasta and cook according to package directions. (Important: When pasta is almost done cooking, use a measuring cup to remove and reserve 1/2 cup of pasta water. You may need some of this to thin the sauce.)
  • While pasta is cooking, heat a large saucepan or skillet over medium heat. When hot, add bacon and sauté until golden and crisp, 8 to 10 minutes. Transfer bacon to a paper towel-lined plate.
  • Drain off all but a thin layer of bacon grease from the pan.
  • Reduce heat under the pan to low-medium.
  • Add butter and shallots and saute until shallots are very tender, 2 to 3 minutes.
  • To shallots, stir in peas and cook for 1 minute.
  • Move pan off heat.
  • Add pasta, crème fraîche, and lemon zest to pan and stir everything to combine. (Note: If the sauce is quite thick, add a bit of the reserved pasta water until sauce is creamy and smooth. I usually only need about a Tablespoon of water.)
  • Top pasta with cooked bacon, black pepper, and some parmesan cheese.