This creamy bacon and pea pasta is the kind of dish neighbors show up with on a gray, drizzly afternoon, still steaming under a bit of foil. The first time I tasted it, I honestly couldn’t believe it only took five ingredients to make something so cozy and satisfying. It reminds me of the church basement suppers I grew up with here in the Midwest—simple pantry staples, a little bacon, and suddenly you’ve got a pot of comfort that has everyone scraping their plates clean. This is a no-fuss, weeknight-friendly recipe that tastes like you fussed over it all afternoon.
Serve this pasta piled high on warm plates with a generous grind of black pepper and, if you like, a sprinkle of extra bacon on top. A crisp green salad with a tangy vinaigrette balances the richness nicely, and a slice of buttered garlic toast or a soft dinner roll is perfect for swiping up any last streaks of sauce. Around here, I like to pour a glass of cold milk or a simple white wine alongside and set out a bowl of sliced fresh tomatoes in the summer or some roasted carrots in the winter to round out the meal.
5-Ingredient Creamy Bacon and Pea PastaServings: 4
Ingredients
12 oz dried pasta (short shape like shells, penne, or rotini)
6 oz thick-cut bacon, chopped
1 1/2 cups frozen peas (no need to thaw)
1 1/2 cups heavy cream
1 cup finely grated Parmesan cheese
Directions
Bring a large pot of well-salted water to a boil. Add the pasta and cook according to the package directions until just al dente. Before draining, scoop out about 1 cup of the hot pasta cooking water and set it aside. Drain the pasta and leave it in the colander for a moment.
While the pasta cooks, place the chopped bacon in a large, deep skillet or wide saucepan. Set the pan over medium heat and cook, stirring occasionally, until the bacon is crisp and browned and the fat has rendered, 7–10 minutes. Use a slotted spoon to transfer the crispy bacon to a paper towel–lined plate, leaving the bacon drippings in the pan.
Reduce the heat under the skillet to medium-low. Carefully pour the heavy cream into the pan with the hot bacon drippings, stirring as you pour. Let the cream come to a gentle simmer, stirring often, and cook for 2–3 minutes until it thickens slightly and looks silky.
Stir the frozen peas into the simmering cream sauce. Cook for 2–3 minutes, just until the peas are bright green and tender but not mushy. The sauce should still be loose enough to coat the pasta; if it seems too thick at this point, splash in a little of the reserved hot pasta water to loosen it.
Turn the heat down to low. Add the drained hot pasta to the skillet with the creamy pea mixture. Toss gently with tongs or a big spoon so every piece of pasta is coated. Sprinkle in the grated Parmesan a handful at a time, stirring constantly until it melts into the sauce and everything looks glossy and creamy. If the sauce tightens up too much, stir in a bit more of the reserved pasta water, a tablespoon at a time, until it clings nicely to the noodles.
Fold most of the crispy bacon into the pasta, saving a small handful for sprinkling on top. Taste and adjust the seasoning; the bacon and Parmesan are salty, so you may not need much extra salt. Add a good grind of black pepper if you like. Serve the pasta right away on warm plates, topped with the remaining bacon and any extra Parmesan you might have on hand.
Variations & Tips
For a little extra color and flavor, you can stir in a small handful of chopped fresh parsley or chives at the very end, though that would be a bonus ingredient beyond the main five. If you prefer a lighter dish, swap half of the heavy cream for whole milk and simmer a minute or two longer to thicken. Any short pasta will work—shells and rotini hold the peas and bacon bits especially well, but elbow macaroni or farfalle are lovely, too. If you don’t eat pork, you can use turkey bacon; just add a tablespoon of butter or olive oil to the pan since turkey bacon is leaner. For a slightly sharper flavor, try substituting half of the Parmesan with Romano cheese. This also reheats nicely: add a splash of milk or water when warming on the stovetop so the sauce loosens up and turns creamy again.
