Go Back

Bacon Pea Pasta

A smoky, creamy weeknight pasta dish with crispy bacon, sweet peas, and a rich Parmesan cream sauce that comes together in just 25 minutes.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Servings: 4
Calories: 580
Ingredients Method Notes

Ingredients
  

  • 12 oz pasta (penne, rigatoni, or fusilli)
  • 6 strips bacon, chopped into small pieces
  • 1 cup frozen peas
  • 3 cloves garlic, minced
  • 1 cup heavy cream
  • ½ cup freshly grated Parmesan cheese
  • ½ cup reserved pasta water
  • 1 tablespoon olive oil
  • salt and black pepper to taste
  • fresh parsley for garnish (optional)

Method
 

Cook the Pasta
  1. Bring a large pot of well-salted water to a rolling boil. Add your pasta and cook according to the package directions until just al dente.
  2. Before draining, scoop out about ½ cup of the starchy pasta water and set it aside. Then drain the pasta.
Render the Bacon
  1. Heat the olive oil in a large, wide skillet over medium heat. Add the chopped bacon in a single layer.
  2. Cook for about 6 to 8 minutes, stirring occasionally, until the bacon is golden and crispy. Leave about a tablespoon of the drippings in the pan.
Build the Flavor Base
  1. Reduce the heat to medium-low and add the minced garlic directly to the bacon and drippings. Cook for just 60 seconds, stirring constantly, until fragrant and just golden. Do not let it brown.
Make the Creamy Sauce
  1. Pour in the heavy cream and stir to combine. Let it simmer gently for 2 to 3 minutes until it thickens slightly and coats the back of a spoon.
  2. Add the frozen peas directly into the cream sauce and let them warm through for another 2 minutes until bright green.
Combine and Finish
  1. Add the drained pasta to the skillet and toss everything together. Pour in a few tablespoons of the reserved pasta water and stir vigorously to create a silky, cohesive sauce.
  2. Remove from heat, stir in the Parmesan until melted, and season generously with salt and cracked black pepper. Taste and adjust seasoning as needed. Garnish with fresh parsley if desired.

Notes

Swap heavy cream for half-and-half to lighten things up. Turkey bacon works for a lower-fat version. Pecorino Romano can substitute for Parmesan. You can chop bacon and mince garlic the night before. Do not skip the pasta water — it transforms the sauce texture. Avoid overcooking the garlic as it turns bitter. Do not drain all the bacon fat; leave about a tablespoon. Simmer cream gently to avoid separation. Store leftovers in an airtight container in the refrigerator for up to 3 days. Freezing is not recommended as the cream sauce may change texture. Reheat gently on the stovetop with a splash of milk or cream.