I wanted an easy recipe for dinner, but I also wanted to take advantage of the fact that I had access to lactose-free cream. Enter this recipe from Not Without Salt, which is perfect for late spring, with its abundant peas and mint. The quantities below are mine, because I wanted a greater yield, but this is highly adaptable. Enjoy!
16 oz. spaghetti (I used linguine or fettucine, I can’t remember)
8-12 slices bacon, cut into ¼-inch slices
2 cups frozen peas
1 cup lactose-free cream
1 ½ cups finely grated Parmesan
¾ cup mint leaves
salt and pepper
Cook the pasta in heavily salted water, making sure to reserve some water when you drain the pasta.
While the pasta cooks, sauté the bacon pieces until crispy. Drain off the bacon grease (save it for your eggs or pancakes in the morning, for example, or for roasting potatoes) before adding in the peas. Sauté until just warmed through, then stir in the cream. Add the pasta along with a splash of pasta water and toss the pasta around in the sauce. Simmer gently until the sauce coats the pasta. Stir in a pinch of salt and a good bit of freshly cracked pepper. Add more pasta water as needed. Stir in half of the grated Parmesan.
Transfer the pasta to a serving dish, then tear the mint leaves over top. Finish with the remaining parmesan.
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