Bacon Pea Pasta
A cozy kitchen setting with a large white ceramic bowl filled with penne pasta mixed with crispy bacon pieces and bright green peas, coated in a creamy Parmesan sauce and garnished with fresh parsley, placed on a rustic wooden table with a checkered napkin and fork nearby
Ingredients
Nutrition Facts
* Nutritional information is approximate and may vary based on ingredients and preparation methods.
Instructions
Cook the Bacon
In a large skillet over medium heat, cook the diced bacon for 5-7 minutes, stirring occasionally, until crispy and golden brown. Remove bacon with a slotted spoon and set aside on paper towels. Reserve 2 tablespoons of bacon fat in the pan and discard the rest.
Pro Tip:
Don't cook bacon on too high heat or it will burn before getting crispy - medium heat is perfect
Cook Pasta and Peas
Meanwhile, bring a large pot of salted water to boil. Add pasta and cook according to package directions until al dente, about 10-12 minutes. During the last 2 minutes of cooking, add the frozen peas to the pasta water. Reserve 1/2 cup pasta water before draining.
Pro Tip:
Adding peas to the pasta water saves time and ensures they're perfectly tender without overcooking
Make the Cream Sauce
In the same skillet with reserved bacon fat, add minced garlic and cook for 30 seconds until fragrant. Add butter and heavy cream, bringing to a gentle simmer. Season with black pepper and red pepper flakes.
Pro Tip:
Keep the cream at a gentle simmer to prevent it from breaking or curdling
Combine and Serve
Add the drained pasta and peas to the cream sauce, tossing to coat. Add half of the Parmesan cheese and the crispy bacon, tossing gently. Add pasta water as needed for consistency. Remove from heat and stir in fresh parsley. Serve immediately with remaining Parmesan cheese.
Pro Tip:
Add pasta water gradually to achieve a silky sauce that coats the pasta without being too thick or thin
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