This is the first recipe I think of when fresh peas come into the store. The bacon gives it a lovely pungent, meaty aroma, especially if you use good slab bacon. I love applewood smoked bacon, and a good quality one really makes this dish. The freshness of the mint brings it all together and brightens up the dish, balancing out the earthy bacon. —Meatballs&Milkshakes
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 parmesan.
I'm an ex-finance, nonprofit fundraiser by day and a (mostly) Italian cook and blogger by night. I love having friends over for dinner and my favorite evenings are when we spend them at home together cooking dinner and chatting. I'm an avid cooking show fan, and my favorite eating cities are New York, San Francisco, Paris, and Rome.