Ingredients
6 oz. bacon, cut into 1/2" pieces
1 clove garlic, minced
2 shallots, sliced thinly on mandolin
1/2 c. heavy cream
Juice and zest of 1 lemon, plus extra lemon slices for serving
kosher salt
Freshly ground black pepper
20 oz. frozen peas
Preparation
Step 1In a large skillet on medium heat, cook bacon until crisp, about 6 minutes. Transfer bacon with a slotted spoon onto a plate lined with paper towels. Remove all but 2 tablespoons of fat and keep reserve in a jar. Add garlic and shallots to remaining bacon fat and cook until softened, 1 to 2 minutes. Step 2Add heavy cream, 1 teaspoon lemon zest, and 1 tablespoon lemon juice and season with salt and pepper. Bring to a boil and simmer for 5 minutes.Step 3Add frozen peas and cook until warmed through. Step 4Crumble bacon on top and garnish with lemon slices. Serve immediately.
