I taught this recipe at a cooking class I called Weeknight Wonders and it was an instant hit. If you haven’t yet developed a love affair with shallots, this may get you on your way there. Shallots are like a milder onion with a hint of garlic, and are an easy way to contribute a deeper flavor to dishes. Bacon is another easy way to add flavor and protein to a dish, and I strongly encourage you to put my recipe for Stress-Free Roast Bacon in your repertoire. Green peas check the vegetable box and Parmesan and heavy cream bring this pasta over the top. With ingredients you’re likely to have on hand, this dish may find itself in your recipe rotation.
Roasting bacon on a parchment-lined sheet pan is my favorite way to prepare bacon. And it’s the easiest cleanup ever. After you remove the bacon from the oven to a paper towel-lined plate, carefully crease one of the long ends of parchment paper and pour a generous amount of the fat into a small glass bowl. This healthy rendered animal fat will be used to cook the shallots, layering the recipe with even more bacon flavor.
The shallots and thyme cook in the bacon fat, crisping up a bit and taking on a deep flavor.
The pasta and remaining ingredients are added to the pot and everything is tossed together until a light sauce forms.
Pasta with Shallots, Peas and Bacon
Ingredients
Instructions
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Preheat the oven to 400°F. Roast bacon on a parchment paper lined sheet pan for 15-20 minutes, or until crisp. Remove to a paper-towel lined plate to cool. Allow the fat on the parchment to cool slightly, then very carefully pour 2 Tbsp of the melted bacon fat into a small bowl.
(For more on cooking bacon, check out my recipe for Stress-Free Roast Bacon.)
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While the bacon is in the oven, bring a large pot of salted water to a boil and cook the pasta al dente according to package directions. Before draining the pasta, reserve 1/2 cup of the pasta cooking liquid. Set the drained pasta aside and return the now empty pot to the stove.
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Turn the heat to medium and add the butter and reserved bacon fat. When the butter melts, add the diced shallot and fresh thyme along with a pinch of salt. Cook, stirring frequently, until the shallots are beginning to brown and crisp, about 8-11 minutes. Add the garlic and cook until fragrant, about 1 minute.
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While the shallots cook, chop the cooked bacon into bite-size pieces.
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Remove the sprig of thyme and add the peas along with a pinch of salt and toss until heated through. Add the cooked pasta, the 1/2 cup of reserved pasta cooking liquid, bacon, heavy cream, Parmesan, 1 teaspoon salt and 15 grinds fresh black pepper. Stir until evenly combined.
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