::pasta:with:bacon:and:peas::

In The Kitchen...

So I tried a new recipe last night that was absolutely delicious! <3 font="" nbsp="">

So obviously, I am going to share it with you. It can be found on the Martha Stewart site and the only thing I did a little differently with this recipe was add mushrooms and some garlic since I am a huge garlic lover as well as used dried cappelini instead of the fresh stuff.

Either way, it really was delicious and a hit with my boyfriend.

And Lou'e LOVED the peas. ;)

Bon Appetit!

Fresh Angel-Hair Pasta with Bacon and Peas

Prep: 5 min // Total Time: 20 min // Servings: 6

Ingredients

Coarse salt and ground pepper

4 slices bacon, sliced crosswise into 1/2-inch pieces

2 shallots, halved and thinly sliced

1 box {10 ounces} frozen peas, thawed

1 cup half-and-half

18 ounces fresh angel-hair pasta

Directions
STEP 1 - Set a large pot of salted water to boil. In a large skillet, cook bacon over medium until crisp, 5 to 7 minutes. With a slotted spoon, transfer to a paper-towel-lined plate to drain {leave fat in skillet}.

STEP 2 - Add shallots to skillet; season with salt and pepper. Cook over medium, stirring occasionally, until they begin to soften, 1 to 2 minutes. Add peas and half-and half; season with salt and pepper. Simmer until slightly thickened, about 2 minutes. 

STEP 3 - Cook pasta in boiling water until al dente, according to package instructions. Reserve 1/2 cup pasta water; drain pasta, and return to pot. Pour sauce over pasta; toss to combine, adding some reserved pasta water a little at a time to coat. Sprinkle with bacon, and serve immediately.

It is honestly a super-fast dish that is delicious. It actually tastes a bit like carbonara. 

It's a perfect meal for a weeknight where you are tight on time. It is easy to load up on this so make sure you portion control. ;) 

I think I am going to go out this weekend and look for neat smallish bowls to start eating dinner in. You do eat with your eyes and I think this will help me with portion control as well.
I'll keep you posted. ;) 

-S.*