1 lb dry spaghetti
1 lb cooked bacon, crumbled
1 cup frozen petite peas
2 1/2 cups heavy cream
1 cup fresh Parmesan cheese, grated
1 Tbl fresh Italian parsley, chopped
freshly ground black pepper
makes 6 servings
Bring large pot of salted water to a boil. Add pasta and cook until al dente, about 8-9 minutes. Drain and set pasta aside.
In large frying pan heat bacon pieces until they begin to sizzle. Add peas and cream. Bring sauce to a boil, reduce heat slightly, and boil gently for about 8 min. Sprinkle in Parm cheese, stirring continuously until blended and sauce is slightly thickened.
Mix pasta and sauce together in large serving bowl. Garnish with chopped parsley and black pepper to taste.