angel-hair pasta with peas... 20 minutes

I would like to apologize for this photo - I was starving and just snapped a pic before scarfing this down... it's the best I got, sorry.


the goods:

4 slices bacon, sliced crosswise into 1/2-inch pieces
2 shallots, halved and thinly sliced
16 ounces frozen peas, thawed
1 cup half-and-half
9 ounces FRESH angel hair pasta (you can find this in the refrigerated section where they keep the ravioli, etc.)

Set a large pot of salted water to boil. In a large skillet, cook bacon over medium heat until crisp. With a slotted spoon, transfer to a paper-towel-lined plate to drain (leave fat in skillet).

Add shallots to skillet; season with salt and pepper. Cook over medium, stirring occasionally, until they begin to soften, 1 to 2 minutes. Add peas and half-and-half; season with salt and pepper. Simmer until slightly thickened, about 5 minutes.

Cook pasta in boiling water according to package instructions. Be mindful of this thin pasta, especially since it's fresh. It will cook very quickly. Drain pasta and return to pot. Pour sauce over pasta; toss to combine. Sprinkle with bacon and serve!