Ditalini Pasta with Bacon and Peas

Ingredients

• 1 pound Ditalini pasta
• 1 tablespoon olive oil
• 1 cup frozen green peas, thawed
• 8 ounces bacon, chopped
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• Salt and pepper, to taste
• 1/4 teaspoon red pepper flakes (optional)
• Fresh parsley, chopped
• Additional grated Parmesan cheese

Instructions

1. Bring a large pot of salted water to a boil. Add the Ditalini pasta and cook according to package instructions, until al dente. Drain and set aside. Reserve a cup of pasta water to adjust the sauce consistency if needed.
2. In a large skillet over medium heat, add olive oil and cook the chopped bacon until it becomes crispy, about 5-7 minutes. Remove the bacon and place it on a paper towel-lined plate to drain excess fat.
3. In the same skillet, add the chopped onion and sauté until translucent and fragrant, approximately 3-4 minutes. Stir in the garlic and cook for an additional minute.
4. Add the thawed green peas to the skillet and stir to combine. Cook for about 3 minutes to allow the peas to heat through.
5. Pour in the heavy cream and bring to a gentle simmer. Stir in the Parmesan cheese, ensuring it melts into the sauce. Season with salt, pepper, and red pepper flakes, if using. Allow the sauce to thicken slightly, about 4-5 minutes. If the sauce is too thick, add a bit of reserved pasta water to reach the desired consistency.
6. Add the cooked Ditalini pasta and crispy bacon back into the skillet, tossing everything together to ensure the pasta is well-coated with the sauce. Cook for an additional 2 minutes to allow flavors to meld. Taste and adjust seasoning if necessary.
7. Remove from heat, and garnish with freshly chopped parsley and additional grated Parmesan cheese before serving.