Pasta Shells with Crispy Bacon, Peas, and Parmesan

1. Bring Water to Boil

First, bring a large pot of lightly salted water to a boil.

2. Prepare Bacon or Pancetta

While the water heats up, cut the bacon crosswise into thin slivers, or if you’re using pancetta, slice it into julienne strips.

3. Cook Pasta

Once the water is boiling, add the pasta and cook it according to the package instructions until it reaches your desired tenderness.

4. Cook Bacon or Pancetta

While the pasta cooks, place a large skillet over medium heat and add the olive oil and butter. When the butter has melted, add the bacon or pancetta along with a generous amount of freshly ground black pepper. Fry until golden and crisp.

5. Add Peas

Immediately add the frozen peas to the skillet and stir them into the bacon. Cook for 1-2 minutes.

6. Add Crème Fraîche and Mint

Stir in the crème fraîche or heavy cream and the finely chopped fresh mint leaves.

7. Reserve Pasta Water

Before draining the pasta, reserve 1 cup of the pasta cooking water.

8. Combine Pasta with Sauce

Drain the pasta and add it directly to the skillet with the bacon and peas. Stir to coat the pasta.

9. Add Lemon Juice

Add the lemon juice and check for seasoning, adjusting the salt and pepper as needed.

10. Add Parmesan Cheese

Remove the skillet from the heat and add the finely grated Parmesan cheese, stirring until it melts into the sauce. If the sauce is too thick, add a splash of the reserved pasta water.