By David Cohen

This pasta is reason enough to always have bacon and peas in your freezer.

Cut 1/2 pound of bacon into ¼-inch slices and sauté over medium heat. Once it starts to brown, remove from the pan and set aside.

Add a large finely chopped shallot to the hot pan with the bacon fat and sauté until translucent. Slide in a couple of minced garlic cloves, cook for another minute and then turn down the heat to low. Stir in the defrosted peas as well as the cooked bacon and leave on the heat while the noodles are boiling.


Before draining the pasta reserve 1 cup of the pasta water in a measuring cup and stir in a teaspoon of concentrated chicken stock.

Add 1/2 cup of the chicken stock to the bacon and peas scraping any bits up from the bottom of the pan. Stir in the drained pasta and 1 cup of grated parmesan or pecorino. Toss well, adding the rest of the chicken stock as to loosen things up. 

Let it sit for minute, top with a little more cheese and serve.