This bacon peas pasta is a delicious pasta recipe with crispy bacon, peas, and cheesy sauce that you will make in 30 minutes! The recipe makes a big batch because it reheats well so you can have this kid-friendly dinner for a couple of days!
Ingredients
Here’s what you need for this easy recipe:
- small pasta – I used mini bowties
- bacon – I prefer thick-cut bacon in this dish which has more bite, leftover ham would also be great
- peas – I used frozen peas
- cheese – I used parmesan and pecorino which is a cheese similar to parmesan but made with goat milk, it adds an amazing tangy flavor to this dish but you can use just parmesan if you can’t find it
- onion and garlic
- white wine (dry) – adds flavor and acidity to the dish, you could add broth instead if you don’t want to use it but you may need to add a little bit more lemon juice
- broth – I used chicken broth
- lemon juice – adds a refreshing flavor to the dish
- chili flakes – for a kick of spice but you can omit adding them
How to make it
STEP 1: Cook the pasta al dente (it should have a bite to it) in a large pot, about 30-60 seconds shorter than the time on the package. Reserve 1/2 cup of pasta cooking water. Drain the pasta and add it back to the pot, put it back on the burner over low heat.
STEP 2: Dice the bacon and onions, finely chop garlic. Grate the cheese on the small holes of a block grater.
STEP 3: Heat the oil in a large frying pan over medium-low heat. When hot add the bacon. Cook for a couple of minutes until browned. Transfer with a slotted spoon to a plate.
You could also cook bacon in the oven. Make sure to reserve some of the bacon grease and use it to cook onions.
STEP 4: Add the onions and cook for about 5 minutes or until soft and translucent. Add the garlic, and cook for 30 seconds.
STEP 5: Add the wine and cook for a couple of minutes or until reduced in half.
Add the pasta cooking water and peas. Cook for about a minute until warm (or for 2-3 minutes if peas are frozen).
STEP 6: Add broth to the pot with pasta and warm up. Add both types of grated cheese, in about 4 additions, and stir until the cheese is mostly melted. Set aside.
STEP 7: Add the peas and bacon to the pot with pasta. Stir until evenly distributed.
Season the pasta with lemon juice, chili flakes, salt, and pepper.
Serve with more grated parmesan and enjoy!
Storage
This pasta dish reheats really well so the recipe makes a big batch! It’s good for 4 days in the fridge or for 4 months in the freezer.
More easy pasta recipes
- Lemon Broccoli Pasta
- Caprese pasta – tomato, mozzarella, and basil pasta
- Gorgonzola spinach pasta with halibut
- Chicken Fajita Pasta
- Spaghetti cacio e pepe
- Quick spaghetti with fresh tomato meat sauce
- Pasta Primavera (spring vegetable creamy lemon pasta)
- Shrimp Pesto Pasta
- Tuna Pasta with Tomatoes and Olives
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Bacon and Pea Pasta
Ingredients
- 13 oz (370g) dry small pasta, small bowties, small shells, or small elbow pasta
- 1 1/4 cups chicken broth
- 1 cup (90g) grated parmesan, plus more to serve
- 1 cup (90g) grated pecorino cheese, or parmesan
- 2 tablespoons frying oil
- 12 oz (340g) thick-cut bacon, or leftover ham
- 2 medium onions
- 6 cloves garlic
- 1/2 cup dry white wine or broth
- 1/2 cup pasta cooking water or more broth
- 4 cups (21 oz/600g) peas
- 2 teaspoons lemon juice
- chili flakes to taste, optional
- salt and pepper to taste
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Instructions
- Cook the pasta al dente (it should have a bite to it) in a large pot, about 30-60 seconds shorter than the time on the package. Reserve 1/2 cup of pasta cooking water. Drain the pasta and add it back to the pot, put it back on the burner over low heat.
- Add the broth and warm up. Add both types of grated cheese, in about 4 additions, and stir until the cheese is mostly melted. Set aside.
- Dice the bacon and onions, finely chop garlic. Grate the cheese on the small holes of a block grater.
- Heat the oil in a large frying pan over medium-low heat. When hot add the bacon. Cook for a couple of minutes until browned. Transfer with a slotted spoon to a plate.
- Add the onions and cook for about 5 minutes or until soft and translucent. Add the garlic, and cook for 30 seconds.
- Add the wine and cook for a couple of minutes or until reduced in half.
- Add the pasta cooking water and peas. Cook for about a minute until warm (or for 2-3 minutes if peas are frozen).
- Add the peas and bacon to the pot with pasta. Stir until evenly distributed.
- Season the pasta with lemon juice, chili flakes, salt and pepper.
- Serve with more grated parmesan and enjoy!
Notes
- If using leftover ham, I also like to brown it in the pan to get more flavor.
- White wine adds flavor and acidity to the dish, you could add broth instead if you don’t want to use it but you may need to add a little bit more lemon juice.
- If you’d like your bacon to stay very crispy or you’ve used thinly sliced bacon, you can reserve it and sprinkle it on top of your pasta when ready to serve.
- Calories = 1 serving (1/7 of the recipe). This is only an estimate!
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