30 grams of parmesan cheese, approximately 1/2 cup, freshly grated
2 tablespoons of butter
2 tablespoons of heavy cream
A handful of fresh mint, chopped
Salt and pepper to taste
Instructions
1. In a large pot, bring well-salted water to a boil. Add the rigatoni and cook according to the package instructions. Once cooked, drain the pasta, reserving 1/2 cup of the pasta water, and set aside.
2. In a large pan over medium-high heat, add the bacon slices and cook, stirring occasionally, until they are lightly browned and crispy. Once cooked, remove the bacon from the pan, place it on a plate lined with paper towels, and set it aside.
3. In the same pan over low heat, with the bacon fat still in the pan (remove some if preferred), add the minced garlic and cook for 2-3 minutes until it becomes tender. Add the thawed peas, toss to combine with the garlic, remove from the heat, and set aside.
4. Return the cooked rigatoni to the pot, add the butter, cooked bacon, garlic, and pea mixture, and stir to combine.
5. Add the heavy cream and parmesan cheese, stirring until well incorporated. Use a splash of pasta water to achieve the desired smooth texture as needed.
6. Finally, add the chopped mint, stir to combine, and season with additional salt, pepper, and parmesan cheese to taste.
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