Pasta with Bacon & Peas

 Recipe adapted from Martha Stewart's Fresh Angel-Hair Pasta with Bacon & Peas

Serves 4-6
Ingridents
Coarse salt and ground pepper
4 slices bacon, sliced crosswise into 1/2-inch pieces (I used applewood smoked bacon)
2 shallots, halved and thinly sliced (I used garlic slices instead)
1 box (10 ounces) frozen peas, thawed
1 cup half-and-half
18 ounces spaghetti
pinch of grated nutmeg

Directions
1) Set a large pot of salted water to boil. In a large skillet, cook bacon over medium until crisp, 5 to 7 minutes. With a slotted spoon, transfer to a paper-towel-lined plate to drain (leave fat in skillet).
2) Add shallots to skillet; season with salt and pepper. Cook over medium, stirring occasionally, until they begin to soften, 1 to 2 minutes. Add peas and half-and-half; season with salt and pepper. Simmer until slightly thickened, about 2 minutes.
3) Cook pasta in boiling water until al dente, according to package instructions. Reserve 1/2 cup 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 with bacon and grated nutmeg, and serve immediately.