- 3 slices bacon large dice
- 6 ounces dried Pappardelle pasta see note
- 2 cloves garlic minced
- 2/3 cup heavy cream
- 1/3 cup frozen peas thawed, see note
- 1/4 tsp kosher salt
- 1/3 cup freshly grated parmesan cheese plus more for serving
- 1 tbsp chopped fresh parsley
- Bring a large pot of well-salted water to a gentle boil.
- Meanwhile, heat a medium skillet over medium heat and cook bacon until crisp-tender. Remove with a slotted spoon to a paper towel lined dish reserving a tablespoon of bacon fat in the pan.
- Add pasta to boiling water and cook according to package directions. Drain pasta, reserving a cup of hot pasta water.
- Heat remaining bacon fat over medium-low heat and add garlic. Sauté for 1-2 minutes until starting to soften but not brown.
- Stir in cream, peas and salt. Heat to a full simmer and allow to reduce for 1 minute.
- Reduce heat to low and stir in pasta, reserved bacon, parmesan cheese and parsley and toss until combined and creamy. Add a small amount of hot pasta water as needed to bring everything together. Season to taste with salt and pepper.
- Serve immediately with additional parmesan cheese.
-Linguini, fettucini and penne rigate work well in this recipe if pappardelle is not available. Simply substitute your favourite using the same quantity size as stated in the recipe.
-Fresh summer peas are optimal in this recipe if you have them. Simmer your fresh peas in lightly salted water for 6-7 minutes until just tender and add at the end with the parmesan cheese