Creamy Pasta with Bacon and Peas

Creamy Pasta with Bacon and Peas on www.veryculinary.com

by Amy Flanigan on February 20, 2014 · 26 comments

Hi Friends! I’m bumping this recipe up from the 2009 archives. Like so many great dishes from years past, it’s gotten buried. But this one is so deserving of further attention – a little head nod. A little hand-holding. A little love. 

Creamy Pasta with Bacon and Peas on www.veryculinary.com

Because this pasta dish has graced my table at least once a month for the past five years. I honestly don’t think I can say that about any other meal.

It’s not mind-blowing. It’s just…really good. A simple, delicious dinner, ya know? And ready in about 20 minutes.

Creamy Pasta with Bacon and Peas on www.veryculinary.com

I make this so often that I know it by heart. I make this so often that even my kids have fallen in love with peas. ’Nuf said.

Pitter-Pat.

Creamy Pasta with Bacon and Peas
Serves 3-4
Prep time: 10 minutes
Cook time: 10 minutes

Ingredients
• 12 ounces dried pasta of your choice
• 1 tablespoon unsalted butter
• 2 shallots, minced
• 1/2 cup (about 3 ounces) chopped cooked bacon pieces
• 1 cup of frozen peas, thawed
• 1 cup half-and-half
• salt and freshly ground pepper
• Parmesan cheese, optional

Directions
Set a large pot of salted water to boil. Cook pasta until al dente, according to package instructions.

In the meantime, in a large pan, heat butter over medium heat; add shallots, stir occasionally until they begin to soften, 1-2 minutes. Add bacon and saute for a minute. Add peas and half-and-half. Season with salt and pepper. Simmer gently until slightly thickened, about 2 minutes.

Drain pasta, reserving 1/2 cup of the water. Add pasta to the sauce; toss to combine, adding a little bit of the reserved pasta water at a time, only if necessary. Serve in individual bowls and sprinkle some freshly grated Parmesan on top, if desired.

(slightly adapted from Everyday Food)

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{ 26 comments… read them below or add one }

diane July 14, 2014 at 1:40 pm

Should have read the comments to get my answer.

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diane July 14, 2014 at 1:38 pm

Have you served this cold?

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Deborah March 20, 2014 at 7:48 pm

Very good. Made this and the French Coconut pie tonight. My poor tummy. My 3 yr old grand daughter loved the pasta, then asked for pie.

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Amy @Very Culinary March 20, 2014 at 8:02 pm

Haha. Full? What a great meal. Your grand daughter has great taste!

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gen February 23, 2014 at 4:07 am

This looks to me like it could be served warm or cold. I live in the South and we LOVE our summertime salads and/or one dish meals on those very humid evenings. Will definitely give it a shot!

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Amy @Very Culinary February 23, 2014 at 7:54 pm

Hi Gen – the cream, unlike a vinaigrette or white wine sauce, does not lend well to being eaten cold, fyi. I recommend serving it right from the pan or heated up the next day if you have left overs.

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dina February 21, 2014 at 8:40 am

sounds yummy!

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Joel A. February 21, 2014 at 3:47 am

I want this for dinner. Looks so beautiful and yummy!

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Stephie February 20, 2014 at 7:41 pm

I don’t want this. I NEED it.

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Joanne February 20, 2014 at 4:23 pm

When a food blogger makes a recipe every month for YEARS…you know it has to be good!

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Amy @Very Culinary February 20, 2014 at 5:25 pm

Haha. Right? It’s also easy and fast. That’s always a big sell for me.

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Erin @ Texanerin Baking February 20, 2014 at 1:21 pm

I’m happy you reposted it! This looks so, so yummy. :)

You know what’s stupid? We don’t have half and half in Germany. I bet I can make my own, though. Yay! This is on the list. :)

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Amy @Very Culinary February 20, 2014 at 1:34 pm

Whaaaat? That’s silliness. Harumph :/ Maybe buy some heavy cream and water it down?

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Paula February 21, 2014 at 12:10 am

Half and Half is simply a mix of half cream and half milk.

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Large Marge March 27, 2014 at 9:31 pm

You don’t say?

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Susan February 20, 2014 at 12:05 pm

Have you made it with real bacon? That’s what I always have and for some reason, don’t like the bits (and oh how I’ve tried to.) Would you stick to 2.5 ounces? Thanks!

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Amy @Very Culinary February 20, 2014 at 12:13 pm

Hi Susan – they’re not bacon bits. They’re actual real pieces of bacon. A few people have asked about this, so I updated the recipe to reflect that. Enjoy!

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Stephanie February 20, 2014 at 9:53 am

I honestly think peas and pasta were made to go together. Forget this peas and carrots stuff. Peas and pasta, my friends, that’s where it’s at. Also, cream. YUM.

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Amy @Very Culinary February 20, 2014 at 11:52 am

I think so, too! You can make this with any type of pasta, but I usually use macaroni, ditalini, or wheels, so the peas get sucked into the holes. Because that’s just fun.

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Large Marge March 27, 2014 at 9:32 pm

So glad to see Ditalini being used… it’s like the forgotten noodle.

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kristy @ the wicked noodle February 20, 2014 at 9:23 am

Oh yes, this little bit of lovely is definitely going to happen! I’m actually craving something I’ve never had before…weird, but it’s happening. Thankfully I haven’t hit the store yet today!

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Amy @Very Culinary February 20, 2014 at 11:50 am

Funny, because I put your salmon on my list for this weekend! Woot.

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Julie February 20, 2014 at 6:26 am

Yes. Peas, pasta, bacon and half and half. Enough said.

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Amy @Very Culinary February 20, 2014 at 11:49 am

Exactly! *high five*

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Dani H February 20, 2014 at 5:03 am

I love peas with my pasta, and bacon makes everything better! (Have you tried the bacon-topped apple pie? I haven’t had it yet.) Most pasta dishes made with peas are almost as good eaten cold… or maybe I’m weird that way?

*Hugs*

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Amy @Very Culinary February 20, 2014 at 11:49 am

I wouldn’t say this dish is good cold, BUT it is good heated up the next day after the flavors partied together all night in a tupperware container ;-)

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