- 1 pound dried fettucine, tagliatelle, or other wide ribbon pasta
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 4 ounces small diced smoked bacon, cured ham, or pancetta
- 1/2 cup finely chopped yellow onion
- 1 tablespoon minced garlic
- 2 cups heavy cream
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon kosher salt
- 1/2 cup frozen green peas, defrosted (optional)
- 1 cup grated Parmesan cheese
Bring a large pot of water to a boil and add enough salt to make the water taste like the sea.
When it comes to a boil, add the pasta, return the water to a boil, and cook the pasta until al dente, stirring occasionally to prevent the noodles from sticking, usually 9 to 10 minutes for dried pasta. When the pasta is done, drain it in a colander, reserving about 1/2 cup of the pasta cooking water separately.
Meanwhile, while the pasta is cooking, melt the butter and the oil in a large skillet over medium heat.
Add the bacon, and cook, stirring, for 3 minutes, or until the fat is mostly rendered. Remove some of the drippings from the skillet, leaving at least 2 tablespoons.
Add the onion and cook, stirring, for 2 minutes.
Add the garlic, and cook, stirring, for 30 seconds.
Add the heavy cream and bring to a boil. Cook until the volume is reduced by half, about 5 minutes. If desired, add the peas. Add the teaspoon of salt and the pepper, and stir well.
Place the drained pasta in a large, heatproof bowl and add the sauce. Toss to coat well, using a bit of the pasta water if the sauce is too thick -- this will help the sauce adhere to the pasta.
Add the cheese and toss to coat.
Serve immediately, garnished with more cheese if desired and a sprinkling of freshly ground black pepper.