- 1/2 cup fresh or defrosted frozen peas
- 3/4 pound bacon, cut into 1-inch pieces
- 3/4 cup finely chopped yellow onions
- 1 teaspoon minced garlic
- 1 cup heavy cream
- 1 cup freshly grated Parmigiano-Reggiano
- 1 teaspoon Creole Seasoning
- 2 1/2 teaspoons salt
- 1/2 teaspoon freshly ground black pepper
- 12 ounces dried fettuccine or tagliatelle
- Bring a small saucepan of lightly salted water to a boil. Add the peas and blanch for 2 minutes. Drain and set aside.
- Cook the bacon in a large skillet over medium-high heat, stirring frequently, until browned and crispy, about 5 minutes. Using a slotted spoon, transfer to paper towels to drain.
- Pour off all but 1 tablespoon of the fat from the pan. Add the onions and cook, stirring often, until softened, about 4 minutes. Add the garlic and stir until fragrant, about 1 minute. Whisk in the cream, then stir in 1/2 cup of the grated cheese, the Essence, 1/2 teaspoon of the salt, and the pepper. Bring to a boil and cook, stirring often, until slightly thickened, about 2 minutes. Remove from the heat and cover to keep warm.
- Meanwhile, bring 1 gallon water and the remaining 2 teaspoons salt to a boil in a large pot over high heat. Add the pasta. Cook, stirring frequently to keep the pasta from sticking together, until al dente, about 7 to 10 minutes. Drain, reserving 1/2 cup of the cooking liquid.
- Return the pasta to the pot. Add the cream mixture, the reserved cooking liquid, peas, and bacon and toss over medium heat for 1 minute, or until the sauce is warmed through and coats the pasta.
- Divide the pasta among four dinner plates, and sprinkle with the remaining 1/2 cup cheese. Serve hot.
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