- 2 tbsp butter
- 4 strips bacon, chopped
- 2 tbsp all-purpose flour
- 2 cups heavy cream (use fat-free half and half to reduce fat)
- 1 cup frozen peas, let them sit and defrost at room temperature
- 2 tbsp grated Parmesan cheese
- 1/2 lb spaghetti or thin spaghetti, cooked to package directions and drained
- salt and pepper, to taste
- Cook bacon until crispy. Remove to a paper towel to absorb fat.
- Melt butter in a saucepan. Add the flour and stir or whisk for 3 minutes over low heat. Add the bacon pieces.
- Turn heat to medium. Slowly add the cream, in 3 portions. Whisk thoroughly after each addition. Continue cooking until sauce thickens, 5-7 minutes.
- Add Parmesan cheese. Stir until just melted. Taste and add salt and pepper to taste. Add the peas and heat through.
- Toss sauce with the pasta and garnish with grated Parmesan. Serve immediately.
Adapted from Pasta with Prosciutto and Peas recipe from The New Basics Cookbook
by Julee Rosso & Sheila Lukins
