Method

1. 01

   Cook 4 slices of bacon in a large skillet over medium heat until crispy, about 5–7 minutes. Transfer to a plate and let cool, then chop into bite-sized pieces.

2. 02

   Pour off all but 1 tablespoon of bacon fat from the skillet. Add the diced onion and cook over medium heat, stirring occasionally, until softened and lightly golden, about 4 minutes.

3. 03

   Add 2 tablespoons butter to the skillet and let it melt. Sprinkle 1 1/2 tablespoons flour over the onion and butter, stirring constantly for 1 minute to create a roux.

4. 04

   Slowly pour in 1 cup milk, stirring constantly to avoid lumps. Continue cooking and stirring until the sauce thickens, about 2–3 minutes.

5. 05

   Stir in 3 cups frozen peas and 3 sprigs fresh thyme. Simmer gently for 3–4 minutes until the peas are heated through.

6. 06

   Remove from heat and stir in the chopped bacon. Season to taste with salt and black pepper. Remove thyme sprigs before serving.