6 steps, about 30 minutes start to finish.
Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve ½ cup of the pasta water before draining.
Fry the Bacon: While the pasta is cooking, heat a large skillet over medium heat. Add the diced bacon and cook until crispy, about 5-7 minutes. Transfer the bacon to a plate lined with paper towels to drain excess grease. Discard most of the bacon fat, leaving about 1 tablespoon in the pan for flavor.
Cook the Peas: Add the frozen peas to the skillet with the remaining bacon fat. Sauté for 2-3 minutes until the peas are heated through. Remove the peas and set them aside with the bacon.
Make the White Sauce: In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant. Stir in the flour and cook for 1-2 minutes, forming a roux. Gradually whisk in the milk, stirring continuously to avoid lumps. Bring the sauce to a simmer, and cook until it thickens, about 3-4 minutes. Season with salt, pepper, and a pinch of nutmeg (if using). Stir in the Parmesan cheese until melted and smooth.
Combine Everything: Add the cooked pasta, crispy bacon, and peas to the sauce. Toss everything together until well coated. If the sauce is too thick, add a splash of reserved pasta water to loosen it up.
Serve: Garnish with freshly chopped parsley and extra Parmesan cheese. Serve immediately and enjoy!
“Cook the peas right in the bacon fat, and toss the pasta in off the heat. The fat carries the flavor, and pulling it off the burner keeps the cream sauce from breaking.”
