Fettuccine with Bacon, Peas, and Parmesan

Serves 4

1 (9-ounce) package fresh fettuccine pasta
2 slices smoked center-cut bacon (I made six, because, now really!)
1/2 cup chopped onion
2 teaspoons bottled minced garlic
1 tablespoon chopped fresh thyme
1/2 cup frozen green peas
1/2 cup chopped green onions
1/3 cup half-and-half
2 teaspoons butter
1/2 teaspoon salt
1/8 teaspoon black pepper
1/4 cup shredded Parmesan cheese

1. Cook pasta according to package directions, omitting salt and fat. Drain pasta, reserving 3/4 cup cooking liquid.

2. Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving drippings in the pan; crumble. Add 1/2 cup chopped onion, bottled minced garlic, and chopped fresh thyme to drippings in pan; sauté 2 minutes. Stir in green peas; sauté 1 minute. Add green onions to pan; sauté 1 1/2 minutes. Add pasta, reserved cooking liquid, and half-and-half to pan; cook 1 minute or until thoroughly heated, tossing to combine. Remove from heat. Add butter, salt, and pepper to pan; toss until butter melts. Sprinkle with crumbled bacon and Parmesan cheese.

Served with garlic cheese toast

Results: You know it's good when you are tempted to lick your plate. This was delicious. Steven wouldn't try it (SURPRISE!) but the rest of us had no problems eating this. It was very filling! When I added the pasta, pasta water and half-and-half, I let the mixture simmer for about five minutes. It was very watery, but simmering seemed to thicken it up. YUM!

Updated 3/15/10: I made this recipe a second time and Steven loved it. Amazing what happens when a certain someone actually tries dinner!