A beautiful creamy bacon and pea pasta dish with salty smoked bacon and sweet petit pois – just the sort of thing for those cold winter evenings!
I hesitate to even call this dish a ‘recipe’, as it’s one of those fail-safe, standby dishes most people can throw together at a moment’s notice. It uses pretty standard store cupboard ingredients that are often found lurking in the depths of our pantry, fridge or freezer – pasta, bacon, frozen peas. Combine them all in a quick creamy sauce and you have a big bowl of comforting carbs ready to take the chill off those cold winter nights. Sometimes the simple things really are the best.
Don’t let the simplicity of this recipe fool you, though; it’s a tasty delight with the salty smoked bacon a perfect complement to the creamy sauce and sweet peas. It’s also super adaptable too. You could use some chopped ham or pancetta instead of bacon, any type of pasta, frozen mixed vegetables rather than peas… you get the idea, I’m sure.
The quantities I have used here make quite a big batch of pasta, but don’t worry, your family will wolf it all down and then ask for more, I can guarantee it! If this doesn’t make it into your regular dinner repertoire I’d be very surprised indeed!
And just in case you feel like adding some other pasta recipes to your list of things-to-try, I’ve got you covered. How about my Mediterranean Tuna and Roast Pepper Fusilli or my equally delicious Spinach and Chorizo Red Pesto Penne?
If you try them do let me know!
Creamy Bacon and Pea Pasta
Yield 6-8 servings
A beautiful creamy bacon and pea pasta dish with salty smoked bacon and sweet petit pois - just the sort of thing for those cold winter evenings!
- 500g dried fusilli pasta
- 1 tbsp olive oil
- 300g smoked bacon, chopped
- 400ml double cream
- 400g frozen petit pois
- freshly grated parmesan cheese, to taste
- pinch of salt
- pinch of freshly ground black pepper
- Bring a large pan of salted water to the boil and add the fusilli pasta. Bring back to the boil and then simmer according to the instructions on the packet (usually 8-12 minutes). When cooked it should still be slightly firm to the bite. Drain the pasta in a colander, reserving a ladleful of the pasta water.
- While the pasta is cooking, heat the olive oil in a frying pan over a medium-high heat and cook the bacon pieces until slightly browned. Remove the bacon from the pan and set aside.
- Add the cream and frozen peas to the frying pan and bring to the boil. Cook for a few minutes until the peas are defrosted and heated through and the cream sauce has thickened. Add the ladleful of pasta water, the pinch of salt and pepper and mix until combined.
- Add the drained pasta to the sauce and mix together until everything is coated with the cream.
- Serve immediately with a generous grating of parmesan cheese on top.