This post may contain affiliate links. Please read our disclosure policy.
This 30-minute bacon pasta recipe uses frozen peas and other pantry items for a quick, convenient, and totally easy meal that feels elevated! It’s great for both an easy weeknight meal and company.
Why you’ll crave it
If you have some frozen peas and a package of bacon, you’re well on your way to making this easy bacon pasta recipe! Sometimes it’s nice to have crispy bacon without going all-out in a super indulgent meal. I wouldn’t go so far as calling this recipe healthy, but it’s definitely satisfying without being too heavy and has no cream. Bacon and peas is a tried and true combo that just works.
This is one of those quick pasta recipes that utilizes just a handful of ingredients to make a basic yet really tasty sauce. Parmesan and a little bacon fat bring so much flavor to the sauce, and the whole dish is ready from start to finish in just 30 minutes. I love this bacon spaghetti for a special midweek meal, but it’s good enough to serve guests if you’re not feeling like putting in a whole lot of time and energy and still want to impress.
Ingredients for it
- Spaghetti – I like to use spaghetti for non-creamy sauces since they perfectly coat each strand, but you’re welcome to use whatever shape you’ve got on hand
- Bacon – for that savory, crispy contrast, and the grease makes the base of the sauce
- Onion and garlic – our aromatics to infuse flavor. I like sweet (Vidalia) onions best, and to mince the garlic I use this garlic press since you don’t even need to peel the cloves.
- Chicken broth – to add moisture and richness to the sauce
- Peas – bacon’s best friend! We’re using frozen peas for convenience.
- Italian seasoning – it’s a blend of fragrant dried herbs that comes in one single jar, making it a versatile seasoning. I always keep a jar around.
- Parmesan – for a touch of cheesy goodness
- Pepper – since the bacon is already salty, we’re skipping additional salt, but I like a bit of a peppery kick to top off this dish
How to make bacon pasta with peas
This is an overview, and full ingredients & instructions are in the recipe card below.
- Boil a salted pot of water and cook the spaghetti. Meanwhile, cut up the strips of bacon. I like to use kitchen shears to make this part easy. Fry it until it’s crispy, and then transfer it to a plate.
- Sauté the 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.
- Add in the parmesan cheese, drained pasta along with a splash of the starchy pasta water, and cooked bacon. Remove from the heat. Toss it all together until the cheese has melted and each noodle is coated with silky goodness, and finish with fresh pepper!
Tips for success
- 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 suggest 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 instead if you can find them or are lucky enough to grow them in your garden.
What to serve with pea and bacon pasta
Leftovers and storage
- Leftovers of this pasta will keep in the fridge for a few days in a covered container, but it is one of those recipes that’s better eaten sooner rather than later.
- Reheat in a small saucepan over a low heat. Give it a splash of chicken broth if it’s looking like it needs a little reviving.
- I wouldn’t freeze leftovers of this one.
Questions about bacon and pea pasta recipe? Want to leave me a review? Talk to me in the comments below, or tag me #saltandlavender on Instagram!
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.
Nutrition information is automatically calculated, so should only be used as an approximation.
© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this blog post is much appreciated, but copying and pasting full recipes without authorization to social media is strictly prohibited.