Pasta With Peas and Bacon

5 from 21 votes

The ultimate pasta with peas and bacon is made with no cream! Pasta water, olive oil, and parmesan cheese add the perfect touch of creaminess, accentuating the smokiness of the bacon and sweetness of the peas.

Prep Time15

Cook Time25

Total Time40

Course: Main Course

Cuisine: Italian

Servings: people

Author: Grace Vallo

Ingredients

1 pound orecchiette pasta
12 ounces bacon diced
1 cup frozen peas
3 medium shallots finely chopped
1 large garlic clove minced
½ cup finely grated Parmigiano-Reggiano cheese or parmesan, plus more to garnish
¼ cup extra virgin olive oil
¼ cup reserved pasta water
1 teaspoon cracked black pepper
Salt to taste

Instructions

Cook bacon in a large dry pot over medium heat until crispy.
Remove bacon from the pot with a slotted spoon and set aside in a separate bowl. Drain the liquid fat from your pot, leaving only the drippings (tiny little bacon pieces) in the bottom of the pot. Put pot back on stove and add in olive oil, garlic, and shallots. Turn heat to medium and sauté for 3-4 minutes.
Meanwhile, add pasta to boiling water in a separate pot. Cook to al dente according to box instructions.
Once shallots and garlic have sautéed, add in frozen peas and sauté over medium heat for about 4-5 minutes until peas are hot and bright green. Add bacon back in and black pepper. Stir and heat for 1 minute.
Use a ¼ cup measure to save some pasta water. Drain pasta and add to the pot with your bacon and peas. Stir.
Add in ¼ cup pasta water, parmesan, and salt to taste. Stir until combined.
Serve hot, in pasta bowls, with a spoon or fork!

Video

Notes

Reserve pasta water right before you drain the pasta, so the water is extra starchy.
Add boiled pasta to the large pot that you cooked the bacon and peas in, so all of those pan drippings are mixed into the pasta!

Nutrition