Creamy Pea and Bacon Ditalini

In a large skillet or pot over medium heat, cook the bacon until crispy. Remove the bacon with a slotted spoon or tongs, leaving the rendered fat in the pan. Set the cooked bacon aside.

In the same pan with the bacon fat, add the chopped shallot and red pepper flakes. Sauté for 2-3 minutes until the shallot has softened.

Add the minced garlic and cook for another minute until fragrant.

Pour in the chicken broth to deglaze the pan, scraping up any browned bits from the bottom.

Stir in the heavy cream, season with salt, and add the uncooked ditalini pasta. Stir everything to combine.

Bring the mixture to a simmer, then cover the pan and reduce the heat. Cook until the pasta is al dente, stirring occasionally, about 10-12 minutes.

Once the pasta is cooked, stir in the reserved crumbled bacon, frozen peas, butter, and grated Parmesan cheese. Mix until the butter and cheese are melted and the sauce is creamy.

Serve immediately, garnished with additional grated Parmesan and freshly ground black pepper if desired.