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.

Tomato, Bacon, and Cream Pasta

Tomato, Bacon and Cream Pasta Sarah's Cucina Bella serves 4 4 ounces bacon, chopped3 cloves garlic, minced1 can diced tomatoes (do NOT drain)1 cup pasta water1/3 cup heavy cream1 lb pasta, cooked (I used rotini)freshly grated parmesan In a large, deep skillet, cook the bacon over medium heat until just about crisp. Add the garlic and cook, stirring, for one minute. Add the tomatoes and pasta water to the skillet and stir to combine. Allow to cook (uncovered) for 5-6 minutes, until the liquid reduces by half. Stir the heavy cream into the skillet and allow to cook, uncovered, until it reduces to a sauce consistency (3-4 minutes). Toss the sauce with the pasta. Serve immediately, topped with freshly grated parmesan.