Creamy Orecchiette with DLM Applewood Smoked Bacon and Peas
10 slices DLM Applewood Smoked bacon
1 pound orecchiette or other small pasta
2 Tbsp olive oil
1 Tbsp butter
Freshly ground black pepper
2 cups frozen peas
2 tablespoons heavy cream
2 tablespoons finely chopped fresh mint leaves
Juice and zest of 1 lemon
6 ounces grated Parmesan cheese
Bring a large pot of lightly salted water to a boil. Meanwhile, cut sliced bacon crosswise into thin slivers. Add pasta to boiling water and cook to taste.
While pasta is cooking, place a large skillet over medium heat, and add 2 tablespoons olive oil and the butter. Add bacon or pancetta and a sprinkling of pepper, and fry until golden and crisp. Immediately add frozen peas and stir for a minute or two. Add cream and chopped mint.
Reserve 1 cup of the pasta cooking water, and drain the pasta. Add pasta to the skillet and stir. Add lemon juice and zest, and adjust salt and pepper to taste. Bring to a simmer, then remove from heat. The mixture should be thick; if desired, a splash of the pasta water may be added to the sauce to thin it slightly. Add Parmesan and stir to mix.
Adapted from Jamie Oliver.