Pappardelle with Peas and Bacon
    1. Bring a large pot of well-salted water to a gentle boil.
    2. 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.
    3. Add pasta to boiling water and cook according to package directions. Drain pasta, reserving a cup of hot pasta water.
    4. Heat remaining bacon fat over medium-low heat and add garlic. Sauté for 1-2 minutes until starting to soften but not brown.
    5. Stir in cream, peas and salt. Heat to a full simmer and allow to reduce for 1 minute.
    6. 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.
    7. Serve immediately with additional parmesan cheese.
    Recipe Notes

    -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

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