This has become a fan favorite around the apartment, it’s really even better than it looks. Fresh peas make it yummy and very spring-like, although you could certainly use frozen.
Linguine with Bacon, Peas and Mint
1/2 box linguine
3 strips bacon, chopped (or substitute pancetta, guanciale, or your preferred pork product…)
1 cups peas
1 shallot, chopped
1 clove garlic, minced
1/4 cup white wine
3 tablespoons heavy cream
3 tablespoons mint, chopped
Cook the linguine in salted water (should taste like the sea) according to package instructions, but stop a minute early so you can combine with the sauce for the last minute. Reserve a cup or two of pasta water to help create the emulsion in the sauce.
Meanwhile, saute the bacon in a dry pan until it has crisped up a bit and rendered the fat. If there is a lot of extra fat, remove some. Add the shallot and garlic and saute until softened. Add the peas and cook for 3-4 minutes. Add the white wine to deglaze and half the reserved pasta water. Add the linguine and toss. Allow the sauce to absorb and then add the mint and cream (and some more pasta water if it’s too dry). Off the heat, add a tablespoon or two olive oil and toss to coat. Plate and sprinkle with parmigiano.