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Yields: 6 servings Prep time: 10 min Cook time: 20 min |
Ingredients |
| INDUCTION 21 STAINLESS STEEL PASTA SET (3 PC.) | STAINLESS STEEL PASTA STRAINER INSERT | STAINLESS STEEL SPAGHETTI FORK |
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1. Insert the pasta strainer and add about 4 quarts water and ¼ cup sea salt. Place lid on and bring to a boil over medium-high heat.
2. Cook linguini according to package. While pasta is boiling, cook bacon in 10 inch fry pan over medium heat. Once cooked, remove from heat.
3. Strain pasta by lifting insert. Reserve 1 cup of salty pasta water.
4. Set cooked bacon aside. Do not clean out the pan. Pour out all but 1 tablespoon of bacon grease and reduce heat to low-medium. Add in the shallots and garlic. Cook for 4-5 minutes.
5. Once cooked, remove shallots and garlic from pan. Pour out any remaining grease and add the half & half. Let this thicken by cooking on low-medium heat. Once it starts to bubble, turn heat to low. Add in shallots, garlic, and black pepper.
6. Cook for another 4-5 minutes and add in ¼ cup Parmesan cheese and peas. Cook for 2 minutes. You can thin out the sauce by adding some of the pasta water if too thick. Add about ½ cup gradually.
7. Add the sauce to the linguini. Add the bacon and remaining parmesan.
8. Toss together and serve right away.
