Spring Pasta with Duck Bacon, Peas and Mint
- 8 oz spaghetti
- 7 slices D’Artagnan duck bacon, cut into 1/4-inch pieces
- 1 C fresh or frozen peas
- 1/2 C heavy cream
- 1 C grated Parmesan
- 1/2 C mint leaves
- generous amounts of pepper
- Bring a large pot of heavily salted water to a boil.
- Add the pasta.
- While the pasta is cooking, sauté the duck bacon pieces until crispy. Drain off any excess grease — which won’t be as much as pork bacon.
- Then add the peas and sauté until just warmed through.
- Stir in the cream.
- Add the pasta along with a some of pasta water and toss the pasta around in the sauce to release the starch. Simmer gently until the sauce coats the pasta and it thickens slightly.
- Add a pinch of salt and a generous amount of freshly cracked pepper. Add more pasta water if it’s too dry and not yet thick and creamy.
- Stir in half of the grated Parmesan.
- Transfer the pasta to a serving dish then tear the mint leaves and toss.
- Finish with more mint and the rest of the Parmesan.