Pasta and Peas with Bacon

Why This Recipe Works

You might be wondering how this pasta comes together to make a satisfying meal with only 5 ingredients, and the secret is the bacon fat + pasta water. After rendering down the bacon, we’re left with a great smoky base, which is why we use part of it to sauté the onions and build the dish. Normally, fat and water don’t combine, but the starch in the pasta water helps emulsify the sauce, giving it a glossy finish instead of leaving you with a greasy puddle. Adding the Parmesan cheese brings it all together and a few ingredients turns into a wildly addicting weeknight dinner.

What You’ll Need For Pasta And Peas With Bacon

• Pasta – Players choice here. I always had this dish with linguini or spaghetti, but feel free to swap it with your favorite shape or what you have lying in the pantry.
• Bacon – Let’s talk bacon for a second. Personally, I dislike thick-cut bacon for this dish. First off, it’s impossible to get it super crispy, and secondly, it takes much longer to cook. Do yourself a favor: get standard-cut, run-of-the-mill bacon. The bacon needs to be pan-fried and chopped before putting this dish together. This is the bulk of the work. Cook it in sections and don’t overcrowd the pan.
  • Substitution: Want to elevate this dish? Cook 8oz of cubed pancetta instead of bacon.
• Peas – Frozen is recommended. Not only do they retain their beautiful green hue, but they are tough enough to be tossed in with the pasta. Canned also work if that’s what you have on hand, just toss the pasta with care.
• Yellow Onion
• Parmesan Cheese – Freshly grated Parmesan is always best. However, growing up, all we had was the powdered kind you find in the non-refrigerated section. This will be the only time you’ll ever hear me say this but if that’s all you have, use it.

Tools Needed

• Wide Pan – Choose a pan that is wide enough to cook the bacon, as well as deep enough to toss 3/4 of a pound of pasta comfortably.

How to Make Pasta And Peas With Bacon

1. Prepare the Pasta – Cook the pasta as per packaging instructions in salty water. Reserve 1/4 cup of pasta water. You’ll only need 3 tablespoons, but it’s always good to save more than you need just in case.

2. Cook the Bacon – In a wide pan over medium heat, cook the bacon in batches. Depending on the size of your pan, this may be 3-5 slices at a time. Cook until brown and crispy. Once finished, set aside and cook the next batch. When all the bacon is cooked and cooled, roughly chop it and set aside. Remove approximately 3/4 of the bacon fat from the pan and save it aside.

When cooking the bacon, aim for a combination of both really crispy pieces and some fatty pieces as well. Do not overcook it!

3. Put it Together – In the remaining bacon fat, sauté the onions with a pinch of salt. Cook until translucent, approximately 4-6 minutes. If the onions begin to brown, lower the heat. Add the frozen peas and cook for 1-2 minutes to warm them up. If you opt for canned peas, add them at the same time you add the bacon.

Add the chopped bacon and gently toss to combine. Then add the pasta and pasta water. Cook for 1–2 minutes, tossing continuously to emulsify the sauce. Once the sauce becomes glossier and less watery, add the bacon fat and toss a few more times. Turn off the heat and add the Parmesan cheese. Toss until incorporated, then serve.

Typically, my pasta dishes are based on half a box of pasta, which serves 3-4 people, depending on the dish. However, this pasta dish is designed with a family in mind, so it’s on the larger scale. Feel free to scale it down if needed. While the original recipe called for 1 pound of pasta, it has been revised to 3/4 of a pound to ensure that each bowl has a generous helping of bacon and peas. However, you can still use 1 pound of pasta and not adjust the recipe if needed.

How To Serve Pasta And Peas With Bacon

Alright, so this dish takes less than 30 minutes, but now you ask… what else? Pasta and peas with bacon can be served as is, but if you’re looking to round out the dish, I have options. My first go-to is crusty bread. It requires no additional work in the kitchen, and who doesn’t love a baguette with a good pasta dish?

For really quick, lighter sides and salads with a touch of acid to cut through the richness of the pasta, I recommend my Maroulosalata, Mediterranean Panzanella Salad, and Parmesan Crunchy Kale Salad. All three are done in under 30 minutes, so when the pasta is done, it’s time to eat!

Frequently Asked Questions

Storage/Reheating

Store pasta and peas with bacon in an airtight container in the refrigerator for 2–3 days. I don’t recommend freezing this dish.

For best results when reheating, place the desired amount of pasta in a small pan and add a splash of leftover pasta water (it’s great to store in the freezer for times like this!) or a splash of water or broth. Reheat over low heat, tossing every few seconds until the pasta is warmed through.

This is also one of the few pasta dishes that reheats well in the microwave. Heat in 30-second intervals, tossing in between until warmed through.