Quick and easy, Bacon and Pea Pasta is my go-to meal when I’m in a hurry! Simple but SO tasty and made with pantry staple ingredients, this 15 minute pasta is the dream on a busy night.
Pasta with Bacon and Peas
I love using bacon as a quick and tasty way to add tons of flavour to a dish without using excess meat. It goes so well with peas too – salty, crispy bacon and sweet, juicy peas are a match made in heaven. The silky cheese sauce is so simple but brings this whole dish together.
If you love to have a few 15 minute pasta dishes up your sleeve, then make sure to check out my Pasta Primavera with Peas and Asparagus or my Burst Cherry Tomato Pasta.
15 Minute Pasta
This is one of those amazing pasta dishes that is ready in the time it takes to cook the pasta. With some minimal prep time, including boiling some water and chopping some bacon, you can have this dish on the table within 15 minutes. Perfect for a busy weeknight or those days when you get home and just cannot be bothered!
Pantry Staple Pasta
If there are 4 things you can rely on me to have to hand at any time, then dried pasta, frozen peas, a block of parmesan and some streaky bacon are guarantees. I have also made this dish with edamame beans in place of peas (I also always keep a bag of these in the freezer). And you can substitute the bacon for some chopped leftover cooked ham too.
I like to use salty parmesan or pecorino cheese for this pasta dish, but any cheese which melts well will work. I have used Swiss cheese to great effect, and cheddar or grated mozzarella would also work.
Pasta shells (Conchiglie) are my favourite shape for this Bacon and Pea Pasta – they hold the sauce perfectly so you get delicious pools of buttery goodness in each bite. You can use your favourite shapes though – almost any pasta shape will work for this dish, including spaghetti.
Tips for Perfect Bacon and Pea Pasta
This pasta comes together quickly with minimal prep – measure out the pasta and peas while the water is boiling, melt the butter while you cut the bacon and grate the cheese while everything is cooking.
You can use a colander to drain the peas and pasta, but I prefer to use a spider strainer or skimmer to scoop pasta straight from the water and into the pan with the bacon. This technique usually transfers the perfect amount of pasta cooking water. The pasta will stay hot too – perfect to melt the cheese and create the delicious silky sauce.
The biggest secret to this pea pasta is all in the mixing – toss the peas, pasta, bacon and cheese for at least a minute in the warm pan over a very low heat. Add a little extra butter if you are feeling indulgent, and watch your simple pantry ingredients melt together to become a salty, sweet mess.
I hope you like this recipe as much as I do! Please leave a comment or tag me on Instagram @carrieskitchen_ if you make it!
More quick & easy pasta recipes:
- Pasta Primavera with Peas and Asparagus
- Quick Cherry Tomato Pasta
- Chilli Prawn Linguine
- Brussels Sprouts and Bacon Carbonara
- Creamy Leek and Pancetta Pasta
Bacon and Pea Pasta
- 200 grams Conchiglie or your favourite pasta shapes
- 6 slices streaky bacon cut into bite sized pieces
- 100 grams frozen peas
- 50 grams grated parmesan cheese plus extra to serve
- 1 tbsp butter or olive oil
- Bring a large pot of salted water to boil and cook the pasta to packet instructions. Add the frozen peas for the last minute of cooking.
- Meanwhile, melt the butter in a large frying pan over medium heat and add the bacon. Cook until just turning crispy then turn the heat to the lowest setting.
- Drain the pasta and peas, reserving a cup of the pasta cooking water. Or use a spider skimmer to scoop straight from the pan.
- Add the peas and pasta to the pan with the bacon and toss together. Add the cheese with 2-3 tablespoons of pasta water and stir well until the cheese has melted and created a silky sauce with the butter, bacon fat and pasta water. Add another tablespoon of butter if desired and stir in more pasta water until the sauce reaches your perfect consistency.
- Season with salt and pepper to taste, and garnish with extra grated cheese to serve.
This recipe has been linked up to CookBlogShare week 41 hosted by Helen at Family Friends Food
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