Bacon Pea Pasta
Published
Published
This Bacon Pea Pasta has been in constant dinner rotation at my house for years because it’s so quick, easy, and absolutely delish! Tender pasta gets tossed in a rich, creamy Parmesan sauce with crispy bacon and sweet peas for the perfect balance of savory and fresh flavors. Made with simple pantry-friendly ingredients and ready in about 20 minutes, it’s a family-friendly meal that’s perfect for busy weeknights.
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This pasta dish has graced my table at least once a month since 2014. It’s simple, comforting, and always a hit with my family. Over the years, I’ve learned that the secret isn’t just the combination of tiny tender pasta, crispy bacon, and sweet peas – it’s how the sauce comes together. Some of the rendered bacon fat adds incredible savory flavor without requiring a long list of ingredients, while a little reserved pasta water helps create a silky, restaurant-quality sauce that clings to every piece of pasta. The peas balance the richness perfectly and add a touch of sweetness that even my kids love.
If you’ve made my Alfredo sauce or carbonara before, you’ll recognize some of the same techniques here. The biggest key is keeping the sauce at a gentle simmer and stirring in the cheese gradually, which prevents it from becoming greasy or separating. The result is a creamy, flavorful pasta that’s easy enough for a busy weeknight but satisfying enough to crave again and again. It’s one of those recipes I know by heart, and after all these years, it’s still one of the first dinners I reach for when I need something quick and comforting.
Helpful Tips
- Salt the pasta water. The pasta absorbs some of that seasoned water as it cooks, which builds flavor into every bite instead of relying solely on the sauce.
- Reserve the pasta water before draining. The starches in the cooking water help emulsify the sauce, creating a silky texture that coats the pasta beautifully instead of pooling at the bottom of the bowl.
- Grate your own Parmesan cheese. Freshly grated Parmesan melts smoothly into the sauce, while pre-shredded varieties often contain anti-caking agents that can leave the sauce grainy.
- Keep the cream at a gentle simmer. High heat can cause the dairy to separate and become greasy. A low, steady simmer allows the sauce to thicken while staying smooth and creamy.
- Cook the pasta just to al dente. The pasta will continue absorbing sauce and softening slightly after it’s added to the skillet. Starting with al dente pasta helps prevent a mushy final dish.
- Add the bacon back at the end. Stirring the bacon in just before serving preserves its crispy texture and prevents it from softening in the sauce.
- Don’t skip the bacon drippings. A small amount of the rendered bacon fat adds incredible savory flavor to the sauce and ties all of the ingredients together.
- Add the Parmesan gradually. Sprinkle the cheese in a little at a time while stirring constantly so it melts evenly into the sauce without clumping.
Bacon Pea Pasta
Ingredients
- 12 oz. dried ditalini pasta
- 1 tbsp unsalted butter
- 6 oz. diced bacon
- 2 shallots, minced
- ¾ cup frozen peas, thawed
- 1 cup half-and-half
- salt and freshly ground pepper
- ½ cup freshly grated Parmesan cheese, plus more for serving
Instructions
- 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 bacon and saute for 5 minutes until almost crispy. Add shallots, stir occasionally until they begin to soften, 1-2 minutes. Add peas and half-and-half. Season with salt and pepper.
- Simmer gently until slightly thickened, about 2 minutes.
- Drain pasta, reserving ½ 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 to create a silky sauce.
- Gradually stir in the Parmesan until melted.
- Serve in individual bowls and sprinkle some freshly grated Parmesan on top.
Video
Notes
- Salt the pasta water generously for the best overall flavor.
- Reserve the pasta water before draining. Use it to loosen the sauce and create a silky texture if needed.
- Cook the pasta just to al dente since it will continue to absorb some sauce after it’s added to the skillet.
- Freshly grated Parmesan melts much more smoothly than pre-shredded cheese.
- Keep the sauce at a gentle simmer and avoid boiling to prevent the cream from separating.
- Add the bacon near the end of cooking to maintain its crispy texture.
- Half-n-half is simply equal parts whole milk and heavy cream.
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!How to Make Bacon Pea Pasta Step by Step
Gather all the ingredients together.
Cook the pasta: Bring a large pot of generously salted water to a boil. Add the 12 oz dried ditalini pasta and cook until al dente according to the package directions. Before draining, reserve ½ cup of the pasta cooking water.
Cook the bacon and shallots: While the pasta cooks, melt 1 tbsp unsalted butter in a large skillet over medium heat. Add 6 oz diced bacon and cook for about 5 minutes, stirring occasionally, until the fat has rendered and the bacon is lightly crisp around the edges. Stir in the 2 minced shallots and cook for 1-2 minutes, until softened and fragrant.
Make the cream sauce: Add the ¾ cup thawed peas and 1 cup half-and-half. Season with salt and freshly ground black pepper to taste. Bring the mixture to a gentle simmer and cook for about 2 minutes, stirring occasionally, until the sauce is slightly thickened. Avoid boiling, which can cause the sauce to separate.
Combine the pasta and sauce: Add the drained pasta to the skillet and toss until every piece is coated in the sauce. If the sauce seems too thick, stir in a splash of the reserved pasta water a little at a time until it becomes silky and lightly coats the pasta. Gradually stir in the ½ cup freshly grated Parmesan cheese until melted and incorporated.
Finish and serve: Divide the pasta among serving bowls and sprinkle additional Parmesan cheese, if desired. Serve immediately while hot and creamy.
Serving Suggestions
This bacon pea pasta is one of my favorite comfort food dinners when I want something cozy, satisfying, and easy enough for a busy weeknight. If I’m feeding a hungry family, I’ll usually serve it with a side of garlic bread to soak up every bit of the creamy Parmesan sauce. For a simple restaurant-style meal at home, a crisp caesar salad adds a nice fresh contrast to the rich pasta. When I want to sneak a few more vegetables onto the table, roasted broccoli pairs perfectly with the smoky bacon and sweet peas.
How to Store Leftovers
- Fridge. Transfer leftover bacon pea pasta to an airtight container and refrigerate for up to 3 days. Skip freezing this recipe – the cream sauce can separate and develop a grainy texture after thawing and reheating.
- Reheating. Warm the pasta gently in a skillet over low heat or in the microwave. Add a splash of milk, half-and-half, or water and stir frequently until the sauce becomes smooth and creamy again.
- Make ahead. Cook the bacon and mince the shallots up to 2 days in advance. You can also grate the Parmesan ahead of time. For the best texture and flavor, make the sauce and cook the pasta just before serving.
More Creamy Pasta Dinners
- Chicken Alfredo: This easy recipe includes golden pan-fried chicken breasts and tender noodles, coated in the most dreamy cream sauce ever!
- Chicken Bacon Ranch Pasta: This creamy one-pot pasta combines crispy bacon, tender chicken, and ranch seasoning for a hearty family-friendly dinner that’s ready with minimal cleanup.
- Sausage and Pea Pasta: Sweet peas pair just as well with savory Italian sausage in this easy pasta dinner, making it a great option when you want to switch up the protein while keeping those comforting flavors.
- Spaghetti Carbonara: For another classic bacon-forward pasta dish, try spaghetti carbonara. It features a silky sauce, crispy bacon, and simple ingredients that come together surprisingly quickly.
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!
Our Bacon Pea Pasta recipe was originally published 2/20/14. It was retested and republished to be better than ever 6/23/26.
This was easy & delicious! I used milk instead of half & half just to make it a bit lighter for summertime & it was amazing. I will definitely be making this again.
A must try Receipe
Just made this for lunch and it was delightful. Made exactly as recipe called for and did not deviate… I think…next time… we will add more peas.. simply because they were delicious … when you got that bite of bacon an pea together
This was so quick and easy to make. I followed the recipe and it was delicious! I love bacon, but can’t have too much, so I may substitute with some chopped grilled chicken next time!
I can’t wait to make this…it looks awesome!
One question. Do you drain the grease or leave it in the mix?
If your bacon is very lean and doesn’t render a lot of fat, then I wouldn’t drain the grease (since that will add to the flavor), but if there is a lot of grease left in the pan, I would drain off all but a tablespoon.
I. just made this and it was good! My daughter also liked it so we will make this again!
what s half and half…
It looks amazing! How nig is each serving? One cup, two cups, half cup?
Am in Australia, whats half and half please ??
Hi Rita – it’s equal parts heavy cream and whole milk.
Heavy cream and milk. Usually added to desserts and coffee and soups
Finally made this today. It was great. Did not change anything accept maybe a little more bacon then called for because I had extra really good bacon. Everyone loved it. The fresh grated Parmesan really brought it home. Definitely a keeper.
Got up craving this!
I’m now enjoying it for breakfast
Can’t wait for leftovers tmw!
Thank you!
Was excited to see ditilani pasta used
Looks delicious! I had something similar from a local Italian restaurant. Do you serve this dish on its own or do you add any sides? Perhaps it would pair well with a simple green salad?
I serve it as the main meal. With bacon and peas, it’s quite a substantial pasta dish.
Hubby and I thought this was amazing. And it was so easy to make. Going in permanent dinner rotation. Thanks for sharing!
I used tiny cubed ham instead of bacon and we loved it. Super easy and so much flavor.
I have the pickiest child on the planet but this was a hit!
Thank you!
Great quick and easy dinner! Made tonight with corn instead of peas and everyone took 2nds. Looking forward to lunch leftovers tomorrow!
This has been on my “to make” list for awhile. Finally made it last night & it was delicious. I loved that it only made 4 servings. Need to find more dishes like that since I live alone.
Glad you finally made it and it worked out for you!
Oh my gee!! Just finished eating this delicious meal, all four kids and hubby absolutely loved it! Well done x
Wow. We’re enjoying a big plate full right now for lunch, and it’s heavenly! I love that it’s quick to throw together for lunch during our homeschool day, without creating a mountain of dishes. And, my kids are eating peas!
Right?? Isn’t that the best?! Thanks, Tracy!
I thawed some frozen edamame and used that since I didn’t have any peas. We loved it!