Ditalini Pasta with Bacon and Peas

Ingredients

• 12 oz ditalini pasta
• Salt, to taste
• Freshly ground black pepper, to taste
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup chicken broth
• 8 oz bacon, diced
• 1 cup frozen peas, thawed
• 1/2 cup grated Parmesan cheese
• 2 tablespoons fresh parsley, chopped

Instructions

1. Bring a large pot of salted water to a boil. Add the ditalini pasta and cook until al dente, about 8-10 minutes. Drain and set aside.
2. In a large skillet over medium heat, add the diced bacon. Cook until crispy, about 6-8 minutes. Use a slotted spoon to remove the bacon from the skillet and place it on a paper towel-lined plate to drain excess fat.
3. In the same skillet, add olive oil, followed by the minced garlic. Sauté until fragrant, about 1 minute.
4. Pour in the heavy cream and chicken broth, stirring gently to combine. Let the mixture simmer for 5 minutes, reducing slightly to create a creamy sauce.
5. Add the cooked pasta and peas to the skillet, stirring until well-coated with the sauce. Let cook for an additional 2-3 minutes to allow the flavors to meld.
6. Stir in the crispy bacon and half of the Parmesan cheese. Season with salt and pepper to taste.
7. Serve immediately, garnished with the remaining Parmesan cheese and fresh parsley.