Creamy Bacon and Pea Pasta

Yes. Prep sturdy components ahead and keep delicate or crunchy parts separate until serving.

Store leftovers in an airtight container and reheat gently to protect texture.

Use the texture and doneness cues in the article, not only the timer.

Yes. Use a larger pan or cook in batches so texture stays consistent.

A delightful and creamy pasta dish featuring crispy bacon and fresh peas, perfect for busy weeknights or cozy dinners.

Scale

8 oz pasta (e.g., fettuccine or penne)

4 oz bacon (chopped)

1 cup sweet peas (fresh or frozen)

1 cup heavy cream

1/2 cup parmesan cheese (grated)

2 cloves garlic (minced)

1/2 tsp salt

1/4 tsp black pepper

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Cook the pasta according to package instructions; drain and set aside.
In a large skillet, cook chopped bacon over medium heat until crispy. Remove bacon and drain excess fat, leaving some in the pan.
Add minced garlic to the skillet and sauté for about a minute until fragrant.
Stir in peas and cook for a few minutes until tender.
Pour in heavy cream, stirring to combine, and let it simmer.
Add cooked pasta and crispy bacon to the skillet, mixing until all ingredients are well-coated with the sauce.

For added heat, consider adding a pinch of red pepper flakes. Leftovers can be stored in the refrigerator for up to 3 days.