Easy Pasta with Peas and Bacon
An easy pasta dinner made with a peas, bacon and a homemade cream sauce.
Servings: 5
Equipment
- Large wide skillet
Ingredients
- 12 ounces dry spaghetti (or linguine)
- Kosher salt or sea salt to taste
- 6 strips standard cut bacon diced (not thick-cut)
- 1/2 yellow onion chopped
- 2 cloves garlic minced
- 1 1/2 cups frozen peas (fresh can also be used)
- 3/4 cup heavy cream
- 1/2-1 cup reserved pasta water
- 1/2 cup freshly grated Parmesan cheese plus more for serving
- 1/2 teaspoon black pepper to taste
- 1/2 lemon juiced
- Fresh parsley for garnish
Instructions
- Boil pasta according to package directions in a large pot of salted water until al dente. Drain the pasta, reserving 1 cup of the starchy pasta water.
- Meanwhile, in a large skillet set over medium-high heat, fry the bacon until golden and crispy, about 5 to 6 minutes. Transfer it to a paper towel-lined plate and drain off all but 1 tablespoon of bacon grease from the skillet.
- Saute the onion in the grease left in the skillet until softened, about 3 to 4 minutes. Add the garlic and saute for 30 to 60 seconds, then add the peas. Saute about 2 minutes, until the peas have warmed and any frost melts off.
- Stir in the cream and 1/4 cup of the reserved pasta water, brining the skillet to a simmer and cooking until the liquid is reduced by half. Add the Parmesan, a dash or two of pepper, and lemon juice, tossing well to combine.
- Add the bacon and cooked pasta and toss, stirring in more of the reserved pasta water as needed to smooth out and thicken the sauce. Taste, season with salt and pepper, if necessary, and serve with more Parmesan on the side.
Notes
Cook until al dente: The pasta will continue to cook in the skillet with the cream sauce so be sure to only cook the pasta in water until al dente.
Ingredient substitutions:
Storage: Store leftover pasta with peas and bacon in an airtight container in the fridge for 3 to 4 days. Reheat the leftovers in a skillet over low heat until warmed through. You may also need to add a splash of liquid (chicken broth or cream) to loosen the mixture while reheating. Gluten free: Use gluten-free pasta if desired. Garnishes: You can garnish with lemon zest for extra flavor or serve with additional Parmesan.
- Bacon: Use standard cut bacon. Try not to use thick cut bacon as it won't get as crispy. Pancetta is a good substitute for bacon. If you are conscious of fat, use turkey bacon for reduced fat. Do not use precooked bacon as you need the bacon fat.
Storage: Store leftover pasta with peas and bacon in an airtight container in the fridge for 3 to 4 days. Reheat the leftovers in a skillet over low heat until warmed through. You may also need to add a splash of liquid (chicken broth or cream) to loosen the mixture while reheating. Gluten free: Use gluten-free pasta if desired. Garnishes: You can garnish with lemon zest for extra flavor or serve with additional Parmesan.
Nutrition
Calories: 641kcal | Carbohydrates: 62g | Protein: 21g | Fat: 34g | Saturated Fat: 16g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 78mg | Sodium: 478mg | Potassium: 434mg | Fiber: 5g | Sugar: 6g | Vitamin A: 964IU | Vitamin C: 25mg | Calcium: 148mg | Iron: 2mg