FRESH ANGEL-HAIR PASTA WITH BACON & PEAS (kitchen of Beckie)

salt & pepper
4-5 slices bacon
2 shallots, havled and thinly sliced
1 box (10 oz) frozen peas, thawed
1 cup half-and-half
18 oz. angel hair pasta

1. Boil water for pasta. In a large skillet, cook bacon over medium heat until crisp. Transfer bacon to paper-towel-lined plate (leave fat in skillet).
2. Add shallots to skillet; season w/ S&P. Cook over medium, stirring occasionally, until they begin to soften (1-2 min). Add peas and half-and-half; simmer until slightly thickened, about 2 min.
3. Cook pasta in boiling water according to package. Reserve 1/2 c. pasta water; drain pasta and return to pot. Pour sauce over pasta; toss to combine, adding some reserved pasta water a little at a time to coat. Sprinkle w/ bacon and serve immediately.