Ingredients
- Sea salt
- 10 slices smoked bacon or pancetta
- 1 pound dried mini-shell or other small pasta
- 2 tablespoons olive oil
- 1 tablespoon butter
- Freshly ground black pepper
- 2 cups frozen peas
- 2 tablespoons crème fraîche or heavy cream
- 2 tablespoons finely chopped fresh mint leaves
- Juice of 1 lemon
- 6 ounces finely grated Parmesan cheese
- Nutritional Information
Nutritional analysis per serving (4 servings)
1042 calories; 52 grams fat; 20 grams saturated fat; 0 grams trans fat; 22 grams monounsaturated fat; 6 grams polyunsaturated fat; 97 grams carbohydrates; 7 grams dietary fiber; 7 grams sugars; 42 grams protein; 87 milligrams cholesterol; 1148 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Serves 4 to 6
Preparation
- Bring a large pot of lightly salted to a boil. Meanwhile, cut sliced bacon crosswise into thin slivers, or slice pancetta into julienne. Add pasta to boiling water and cook to taste.
- While pasta is cooking, place a large skillet over medium heat, and add 2 tablespoons olive oil and the butter. Add bacon or pancetta and a sprinkling of pepper, and fry until golden and crisp. Immediately add frozen peas and stir for a minute or two. Add crème fraîche or heavy cream and chopped mint.
- Reserve 1 cup of the pasta cooking water, and drain the pasta. Add pasta to the skillet and stir. Add lemon juice, and adjust salt and pepper to taste. Bring to a simmer, then remove from heat. The mixture should be thick; if desired, a splash of the pasta water may be added to the sauce to thin it slightly. Add Parmesan and stir to mix. If desired, serve with a green salad.
About 15 minutes
Dining and Cooking