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Cook the bacon in a heavy large saucepan over medium-high heat until golden brown, about 5 minutes. Using a slotted spoon, transfer the bacon to a plate lined with paper towels and reserve. Pour off all but 2 tablespoons of bacon drippings.
Ray Kachatorian
Add the shallots to the bacon drippings. Sprinkle with salt and pepper and sauté until translucent, about 2 minutes. Add the garlic and sauté for 1 minute.
Ray Kachatorian
Reduce the heat to medium-low and stir in the flour. Cook the flour for 1 minute, stirring constantly.
Ray Kachatorian
Gradually whisk in the milk and cream. Bring the sauce to a simmer over medium heat, about 10 minutes.
Ray Kachatorian
Reduce the heat to medium-low and gradually add the cheese, stirring to blend.
Ray Kachatorian
Meanwhile, bring a large pot of salted water to a boil over high heat. Cook the pasta in the boiling salted water for 8 minutes, stirring often to prevent it from sticking. Add the peas and continue boiling until the pasta is tender but still very firm to the bite and the peas are bright green and crisp-tender, about 1 minute. Drain the pasta and peas.
Ray Kachatorian
Stir the bacon into the cheese sauce.
Ray Kachatorian
Stir the pasta and peas into the cheese sauce. The sauce will look loose but will continue to thicken once the pasta is added. If the sauce begins to thicken too much, add more milk or cream to thin it to the desired consistency. Season to taste with salt and pepper.
Ray Kachatorian
Butter 8 individual 6-inch-diameter casserole dishes or one 2 1/2-quart casserole dish. Transfer the pasta to the buttered casserole dishes.
Ray Kachatorian
Sprinkle the parsley over the pasta mixture then stir some of it into the pasta mixture.
Ray Kachatorian
Grilled New York Strip Steak
Curtis shares his tips for searing a luscious peppercorn encrusted New York Strip steak with a side of tasty sprouts.
Curtis' simple grocery stacking method will revolutionize the way you organize your kitchen and prolong the life of your produce.
