Pasta with bacon and peas

Fill the saucepan halfway with water and bring it to a boil over high heat. Add a pinch of salt and a drizzle of olive oil to keep the pasta from sticking.

Add the 180 g of pasta to the boiling water and let it cook for the time on the package (usually 8 to 10 min). Drain it, saving a little cooking water.

In the hot, dry skillet, cook the 120 g of smoked lardons over medium heat until golden and a little crispy. Lift them out with a spoon and set aside.

Peel the onion and slice it thin. In the same skillet, cook it gently over low heat in the butter and a drizzle of olive oil until translucent, without letting it brown.

Add the 150 g of frozen peas to the skillet with the onion. Cook them for 2 min over medium heat, stirring.

Return the lardons to the skillet with the peas and onion. Add the drained pasta and mix well. Stir in the crème fraîche and 2 tbsp of pasta water to bring it all together.

Taste and adjust the seasoning with a pinch of salt and pepper. If it looks too dry, add a little cooking water.