Pasta with Edamame and Bacon

A quick meal that has very few ingredients. 

And also happens to be...delicious.

Are you smiling?

It's easy.  And it took me about 20 minutes, including interruptions from kiddos.

May I show you?

First, get your water boiling in a large pot to cook the pasta and nuke the frozen edamame (or peas) while you're doing the rest of these steps.

Saute bacon for 7-8 minutes.

Transfer cooked bacon to a plate with a slotted spoon.

Discard all but a tablespoon of the bacon grease.

Whisk in a cup of cream.

Continue to whisk over medium-high heat for about 7-8 minutes.

It will thicken and "reduce."

Add the bacon back to the pan.

And the cooked edamame (or substitute peas).

Stir together to mix.  Taste it.  Add a little salt if needed.

Combine with about 1/2 pound of cooked fettuchine. 

(Just eyeball half of a one-pound box.)

Sprinkle with Parmesan cheese.

Pasta with Edamame and Bacon

Serves 3-4

1/2 pound pasta (fettucchine, thin spaghetti, linguine, or even cheese tortellini), cooked according to package instructions

4 slices bacon, cut into 1/2-inch pieces

1 cup frozen edamame (soybeans), cooked (or substitute frozen peas)

1 cup heavy cream

1/4 teaspoon salt

In a large skillet, saute bacon for 7-8 minutes over medium-high heat.  Using a slotted spoon, tranfer cooked bacon to a plate lined with a paper towel.  Reserve 1 tablespoon of the bacon grease and discard the rest.  Whisk cream into the reserved bacon grease and whisk over medium-high heat for another 7-8 minutes until the cream has thickened and "reduced". 

Add the cooked bacon back to the pan; also toss in the cooked edamame (or peas, if using).  Stir together to mix well.

Stir cooked pasta into the sauce. 

Top with Parmesan cheese.

Lick your chops, and enjoy!