Easy Pasta with Peas and Bacon

Name: Easy Pasta with Peas and Bacon
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 5 serving
Ingredients: 12 ounces dry spaghetti; Kosher salt or sea salt; 6 trips standard cut bacon; 1/2 yellow onion; 2 cloves garlic; 1 1/2 cups frozen peas; 3/4 cup heavy cream; 1/2-1 cup reserved pasta water; 1/2 cup freshly grated Parmesan cheese; 1/2 teaspoon black pepper; 1/2 lemon; fresh parsley

User Reviews

5.0

6 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
5
Calories
641 kcal
Course
Main Course
Cuisine
American

Easy Pasta with Peas and Bacon

Mila Ali

Report

An easy pasta dinner made with a peas, bacon and a homemade cream sauce.

Share:

I Made This!

Be the first!

Print

9 people printed this

Save this

Be the first!

Ingredients

Servings

12 ounces dry spaghetti (or linguine)
Kosher salt or sea salt to taste
6 trips 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

Add to Shopping List

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.

Nutrition Information

Show Details

Calories 641kcal (32%) Carbohydrates 62g (21%) Protein 21g (42%) Fat 34g (52%) Saturated Fat 16g (80%) Polyunsaturated Fat 4g Monounsaturated Fat 12g Trans Fat 0.1g Cholesterol 78mg (26%) Sodium 478mg (20%) Potassium 434mg (12%) Fiber 5g (20%) Sugar 6g (12%) Vitamin A 964IU (19%) Vitamin C 25mg (28%) Calcium 148mg (15%) Iron 2mg (11%)

Nutrition Facts

Serving: 5Serving

Amount Per Serving

Calories 641 kcal

% Daily Value*

Calories	641kcal	32%
Carbohydrates	62g	21%
Protein	21g	42%
Fat	34g	52%
Saturated Fat	16g	80%
Polyunsaturated Fat	4g	24%
Monounsaturated Fat	12g	60%
Trans Fat	0.1g	5%
Cholesterol	78mg	26%
Sodium	478mg	20%
Potassium	434mg	9%
Fiber	5g	20%
Sugar	6g	12%
Vitamin A	964IU	19%
Vitamin C	25mg	28%
Calcium	148mg	15%
Iron	2mg	11%