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