• 1 lb dried small shell pasta
• 10 slices smoked bacon
• 2 Tbsp olive oil
• 1 Tbsp butter
• fresh ground black pepper
• 3 cups frozen peas
• 2 Tbsp heavy cream or creme fraiche or milk+cornstarch
• 2 Tbsp finely chopped fresh mint leaves
• juice of 1 lemon
• 4 oz. finely grated Parmesan cheese

1. Cook pasta in a large pot of lightly salted water to desired degree of doneness. When done drain and reserve 1 cup of liquid.
2. Cut bacon slices crosswise into thin slivers. Add olive oil and butter to large skillet and heat. Add bacon and a sprinkling of pepper and fry until golden and crisp. Immediately add frozen peas and stir for 1-2 min. Add heavy cream and mint.
3. Add the skillet mixture to the pasta and stir. Add lemon juice and adjust salt and pepper to taste. Bring to a simmer, then remove from heat. The mixture should be thick, but if too thick add some pasta liquid. Add Parmesan and stir to mix
4. Stir in the parsley, salt, pepper, and bacon.

Serves: 6       Total cook time: 30 min
Source: NYT cooking app