Optional: salt & freshly ground pepper to tastegrated parmesan cheese, chopped fresh parsley
Instructions
Prepare pasta according to package directions.
While water is boiling and pasta is cooking, prepare the sauce.
In a large saucepan, heat butter over medium-high heat until it is just melted.
Add bacon pieces and stir to cook evenly, about 4-6 minutes.
When bacon is just cooked to your liking, add garlic and continue stirring and cooking for another minute. Sprinkle flour over the bacon and garlic, and stir until it's mixed in.
Slowly pour wine or stock in and stir.
Add milk, turmeric powder, salt and pepper. Turn down heat to low-medium and allow to simmer, stirring every now and then, until the sauce has thickened. This usually takes about 5 minutes.
Add the peas to the sauce and stir. If you are using frozen peas, this will bring the heat of the sauce down a bit and you'll just need to cook the sauce for a couple of extra minutes until the heat evens back out and the peas are fully thawed out in the sauce.
Add cooked pasta to the sauce, along with ¼ cup of reserved hot starchy pasta water.
Stir everything together until the pasta is well coated with the sauce.
Add salt and pepper to taste as needed, along with freshly grated parmesan cheese if you desire. Feel free to garnish with parsley if you're feeling fancy.
Devour immediately.
Notes
I use almond milk, but you can use whole milk instead if you don't need or want to make this dairy-free.
Also: feel free to less turmeric powder if you are just starting out cooking with turmeric. The flavor is strong for some people and not too strong for others, so if you're new to cooking with turmeric, it's best to start out low and slow! Try ½ teaspoon to start and then work your way up.