serves 3 as a main dish; 6 as a side
1 pound bowtie pasta
4 slices thick-sliced bacon
olive oil as needed
1 medium sweet onion, finely chopped
1 cup frozen sweet peas
1/2 cup heavy cream (optional)
2 tablespoons butter
salt and pepper to taste
grated Parmesan cheese for garnish
Put a large pot of salted water on to boil. When boiling, cook pasta until al dente (firm to the bite), about 10 minutes. Reserve about 1 cup of the pasta cooking water. While pasta is cooking, make the sauce.
Cut the bacon into 1/4-inch pieces. Fry bacon in a large skillet over medium-high heat, until just lightly golden. Remove with a slotted spoon and set aside. Leave remaining bacon drippings in the skillet and reduce heat to medium. Add onion to the skillet and sauté until soft and tender, about 4 minutes. Add peas and sauté a few minutes more until heated through. If the skillet starts to get dry, add a little olive oil.
Stir in cream and simmer a few minutes until it begins to reduce and thicken.
Add cooked, drained pasta and bacon to the skillet and toss gently until all of the ingredients are incorporated and pasta is coated with the sauce. If the dish seems dry, add in some of the pasta water. Season with salt and pepper to taste. Remove from heat and drizzle in a little more olive oil and the butter. Swirl until butter is melted. Sprinkle on some grated cheese and serve.
bacon recipe courtesy of: Susan Filson, Sticky, Gooey, Creamy, Chewy, November 4, 2010