Creamy Linguine with Bacon and Peas Recipe

In a large skillet cook the bacon until crisp. Reserve 1 T. of the drippings. Drain bacon on paper towel and crumble and set aside. Cook linguine according to directions. Drain. Cook the mushrooms, onions and garlic in reserved bacon drippings until tender. Stir in olive oil. Stir in flour, salt, basil and pepper. Stir in the Milk. Cook and stir until slightly thickened. Stir in peas and lemon juice. Cook and stir 2 minutes more or until peas are tender. Toss together the cooked pasta, sauce and crumbled bacon. Transfer to a serving bowl and sprinkle with Parmesan cheese. If desired, sprinkle with coarsely ground black pepper. Makes 4 servings.