Creamy Pasta with Bacon and Peas


1/2 lb bacon
1 lb mini shell pasta
2 tbsp olive oil
1 tbsp butter
2 cups frozen peas
2 tbsp heavy cream
1 tbsp dried mint
3 tbsp lemon juice
grated Romano cheese


Boil salted water with a drizzle of olive oil. Cook pasta and drain, reserving  1 cup of pasta water.

Heat 2 tbsp olive oil and 1 tbsp butter in a medium skillet on medium heat. Cut bacon into strips and add to pan with some cracked pepper. Cook until golden.

Add frozen peas to pan after bacon is done, cook for 1-2 minutes. Add heavy cream and mint to pan.

Add cooked pasta to skillet with lemon juice. Salt and pepper to taste. Bring to simmer and remove from heat. If sauce seems too thick, add reserved pasta water.  Grate cheese and mix to taste.

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