Pasta and Peas with Bacon
A creamy pasta loaded with bright green peas and crisp, salty bacon. Finished with lots of Parmesan and black pepper, it’s easy to make and so delicious.
Ingredients
- 1 lb pasta I used Gigli
- 1 1/2 cups peas fresh or frozen
- 8 pieces bacon cut into 2” pieces
- 1/4 cup butter
- 1/2 cup shallot or onion, finely chopped
- 2 garlic cloves minced
- Pinch red pepper flakes
- 1 cup heavy cream
- 1/2 cup milk
- 1 cup parmesan finely shredded, plus more for serving
- Optional: 2-3 Tbsp chopped fresh parsley mint, dill or basil
Instructions
- Cook the pasta in well salted water according to package directions. When there is one minute left on the cooking time, add in the peas.
- Drain, reserving 1 cup pasta water.
- In a large skillet cook the bacon and then remove it from the pan and drain the excess fat.
- Add in the butter and the shallot.
- Sauté until shallot is softened.
- Add in the garlic and the red pepper flakes. Cook for one minute.
- Add in the cream and the milk. When the cream is hot sprinkle the parmesan over and then stir in.
- Add in the cooked pasta & peas and a little of the pasta water and stir well. Add more water if needed to thin the sauce.
- Season with salt, if needed, and black pepper.
- Stir in herbs, if using.
- Top with bacon and extra parmesan and serve.
Tried this recipe?Let us know how it was!