Spring Pasta with Duck Bacon, Peas and Mint

Spring Pasta with Duck Bacon, Peas and Mint Recipe |


  • 8 oz spaghetti
  • 7 slices D’Artagnan duck bacon, cut into 1/4-inch pieces
  • 1 C fresh or frozen peas
  • 1/2 C heavy cream
  • 1 C grated Parmesan
  • 1/2 C mint leaves
  • salt
  • generous amounts of pepper


  1. Bring a large pot of heavily salted water to a boil.
  2. Add the pasta.
  3. While the pasta is cooking, sauté the duck bacon pieces until crispy. Drain off any excess grease — which won’t be as much as pork bacon.
  4. Then add the peas and sauté until just warmed through.
  5.  Stir in the cream.
  6. Add the pasta along with a some of pasta water and toss the pasta around in the sauce to release the starch. Simmer gently until the sauce coats the pasta and it thickens slightly.
  7. Add a pinch of salt and a generous amount of freshly cracked pepper. Add more pasta water if it’s too dry and not yet thick and creamy.
  8. Stir in half of the grated Parmesan.
  9. Transfer the pasta to a serving dish then tear the mint leaves and toss.
  10. Finish with more mint and the rest of the Parmesan.