Spaghetti with Bacon and Peas

This simple pasta dish, which basically is carbonara sans the egg is deliciously creamy and there's bacon in it. Everything taste good with bacon, so I believe this dish needs no further recommendation. I decided to also throw in an egg for a good measure, so I cooked spaghetti carbonara instead? Look at the color scheme: red, green and yellow. Reminds me of Christmas! Speaking of Christmas, have you guys started decorating and shopping yet? Any plans for the holiday?

Spaghetti with Bacon and Peas
adapted from Martha Stewart

Coarse salt and ground pepper
4 slices bacon, sliced crosswise into 1/2-inch pieces
2 shallots, halved and thinly sliced
1 box (10 ounces) frozen peas, thawed
1 cup half-and-half
18 ounces fresh angel-hair pasta

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).

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.

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 serve immediately.

This is another dish for Cook Like A Star December 2012 - Martha Stewart, hosted by Zoe from Bake for Happy Kids , Baby Sumo from Eat Your Heart Out and I, Riceball from