Mini Shell Pasta w/ Creamy Smoked Bacon and Peas

Mini-Shell Pasta With Creamy Smoked Bacon and Peas Sarah's Cucina Bella Sea salt 10 slices smoked bacon or pancetta 1 pound dried mini-shell or other small pasta 2 tablespoons olive oil 1 tablespoon butter Freshly ground black pepper 2 cups frozen peas 2 tablespoons crème fraîche or heavy cream 2 tablespoons finely chopped fresh mint leaves Juice of 1 lemon 6 ounces finely grated Parmesan cheese. 1. Bring a large pot of lightly salted to a boil. Meanwhile, cut sliced bacon crosswise into thin slivers, or slice pancetta into julienne. Add pasta to boiling water and cook to taste. 2. 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 crème fraîche or heavy cream and chopped mint. 3. Reserve 1 cup of the pasta cooking water, and drain the pasta. Add pasta to the skillet and stir. Add lemon juice, 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. If desired, serve with a green salad. Serves 4 to 6.