By Lucas Caswell, edited by Grahm Hannah
Ingredients:
1 LB fettuccine, spaghetti, or similar pasta
8 strips bacon, cut into 1 by ¼ in. strips
1 to 2 cups frozen peas
2 TBS butter
½ cup milk
3 TBS cream cheese
½ cup shredded parmesan cheese
Instructions:
Bring a generously salted pot of water to a rolling boil over high heat and put the pasta in the boiling water. Cook the pasta al dente, 4-7 minutes. Once the pasta is cooked, remove it from the water. Set aside the cooked pasta and ½ cup of pasta water.
In a large, nonstick pan, cook bacon over medium heat to desired doneness. As the bacon nears doneness, add the peas and butter.
Once the peas are cooked, add milk, cream cheese, and reserved pasta water to the pan. Allow the cream cheese to dissolve. Add the pasta to the pan and stir well.
Add the parmesan cheese to the pan and stir well. Let stand for several minutes to allow the “sauce” to thicken then serve.
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