This bacon and pea pasta recipe is made with simple everyday ingredients and comes together quickly. Great for busy weeknights!
If you've got some frozen peas in the freezer and a pack of bacon, this recipe might be right up your alley. Sometimes it's nice to have bacon without going all-out in a super indulgent meal. I wouldn't go so far as calling this recipe healthy, but it's tasty without being too heavy or creamy.
The sauce is made while you're cooking the pasta. Simply cut up some bacon and fry it until it's crispy. Then transfer it to a plate and sauté some onion in the leftover bacon grease. The garlic is then added in, followed by the chicken broth, peas, and a dash of Italian seasoning. Cook the sauce until it's reduced by half, and then add in the parmesan cheese, drained pasta (and a splash of the pasta water), and cooked bacon. Toss it all together until the cheese has melted and each noodle is coated with silky goodness.
Recipe notes & tips:
- As always, I recommend grating your own parmesan cheese (I keep a wedge in my fridge at all times). It tastes and melts better. I love using my Microplane zester/grater to quickly grate it.
- I used thick cut bacon for this particular recipe. I do recommend using regular pork bacon (vs. something like turkey bacon) for this recipe since the bacon fat helps make the sauce. If you use something leaner, you may need to add a splash of olive oil or a bit of butter to ensure it's not too dry.
- You're welcome to use fresh peas if you can find them.
What to serve with pea and bacon pasta?
Try some garlic bread or a side salad.
Love peas? Try these recipes:
Questions about bacon and pea pasta? Leave me a comment below.
Bacon and Pea Pasta
- 8 ounces uncooked spaghetti
- 6 strips bacon cut into small pieces
- 1/2 medium onion chopped
- 1 clove garlic minced
- 1/2 cup chicken broth
- 1 cup frozen peas
- 1/4 teaspoon Italian seasoning
- 1/2 cup freshly grated parmesan cheese
- Pepper to taste
- Boil a salted pot of water for the pasta and cook it al dente according to package directions.
- Meanwhile, cut the bacon into small pieces (I find this easiest using kitchen shears) and cook in a skillet over medium-high heat until crispy, then transfer the bacon to a paper towel lined plate. Leave the bacon fat in the skillet.
- Turn the heat down to medium and cook the onion for about 3-4 minutes, until softened.
- Add in the garlic and cook for 30 seconds.
- Add in the broth, peas, and Italian seasoning. Cook for a few minutes until the liquid is reduced by half.
- Prior to draining the pasta, reserve 1/4 cup of the hot pasta water and add it to the skillet, along with the parmesan cheese and cooked bacon. Turn the heat off and add the drained pasta to the skillet and toss it all together until the cheese melts and the sauce thickens up a bit and coats the pasta. Serve immediately.
- This recipe serves 2-4 depending on how much people eat/how much sauce you want each portion to have/what else it's served with.
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.