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This creamy bacon and pea pasta has saved me more times than I can count on hectic weeknights. The smoky crunch of bacon with the tender sweetness of peas wrapped in a velvety sauce makes every bite comforting and indulgent. You can have it on the table in under half an hour with minimal effort and maximum flavor. It’s one of those dependable dishes that pleases everyone at the table without breaking a sweat.
Ingredients
- Pasta of your choice like penne fettuccine or rigatoni: Adds structure and absorbs sauce beautifully
- Bacon chopped: Provides rich savory flavor and crispy texture
- Frozen peas thawed: Brings a pop of color and mild sweetness that balances the creaminess
- Garlic minced: Builds the aromatic base and deepens flavor
- Heavy cream: Creates the rich velvety sauce
Use half and half if you want a lighter option - Grated Parmesan cheese: Gives depth and umami
Grate fresh for the best melt and taste - Butter: Used to sauté and adds richness to the base
- Salt and black pepper: Essential for seasoning and balance
- Red pepper flakes optional: Adds a hint of heat if you like a little spice
- Reserved pasta water: Loosens the sauce and helps it cling to the pasta
- Fresh parsley or basil for garnish: Adds brightness and a fresh herbal finish
Step-by-Step Instructions
- Cook the Pasta:
- Bring a large pot of salted water to a boil and cook pasta until just al dente
Reserve half a cup of the pasta water then drain and set pasta aside - Crisp the Bacon:
- In a large skillet over medium heat cook the chopped bacon until golden and crisp about five to seven minutes
Remove with a slotted spoon and set on a paper towel lined plate
Pour off excess fat leaving about one tablespoon in the pan - Sauté the Garlic and Peas:
- Melt butter in the same pan over medium heat
Add minced garlic and cook for thirty seconds until fragrant
Stir in peas and cook for two minutes until just warmed through - Make the Cream Sauce:
- Lower heat to low and pour in the cream
Stir to combine then add Parmesan salt pepper and red pepper flakes if using
Stir until cheese melts and the sauce becomes smooth - Combine Pasta and Sauce:
- Add pasta and cooked bacon to the skillet
Toss gently while adding reserved pasta water a little at a time until sauce coats the pasta perfectly - Serve and Garnish:
- Turn off the heat and sprinkle with fresh parsley or basil
Serve hot with extra Parmesan if desired
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Storage Tips
Store leftovers in a sealed container in the fridge for up to three days
Reheat gently in a pan with a splash of milk or cream to revive the sauce
Avoid the microwave to keep texture and flavor intact
Ingredient Substitutions
Use turkey bacon or vegan bacon for a healthier or meat free version
Try coconut milk or Greek yogurt for a lighter sauce
Swap out Parmesan for Pecorino Romano if that’s what you have
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Serving Suggestions
Serve with garlic bread or crusty sourdough to soak up the creamy sauce
Pair with a light salad dressed with lemon vinaigrette for balance
For drinks a crisp Sauvignon Blanc pairs beautifully with the creaminess
Cultural Notes
This dish borrows from classic Italian pasta alla panna and carbonara styles
The creamy base with peas is a familiar comfort food across many European kitchens
I often think of this as a modern pasta retro recipe with timeless appeal
Recipe Questions
- → Can I use fresh peas instead of frozen?
Yes, fresh peas work wonderfully. Just blanch them in boiling water for 2–3 minutes before adding to the sauce.
- → How do I keep the sauce from getting too thick?
Reserve some pasta water and add it gradually when tossing everything together to reach your preferred sauce consistency.
- → Can I make this ahead of time?
It’s best served fresh, but you can store it in the fridge for up to 3 days. Reheat with a splash of cream or milk to loosen the sauce.
- → What type of pasta works best?
Penne, spaghetti, fettuccine, or rigatoni are all excellent options. Choose your favorite based on texture and sauce hold.
- → Can I make it vegetarian?
Yes, swap the bacon for sautéed mushrooms with smoked paprika, or use a plant-based bacon alternative.
- → Is it possible to make a lighter version?
Absolutely! Use turkey bacon, swap cream for half-and-half or Greek yogurt, and try whole wheat pasta for more fiber.