If there’s one pasta dish that perfectly captures the feeling of early spring cooking, it’s this Pasta with Peas and Bacon. It’s simple, comforting, and full of fresh flavor without feeling heavy. The sauce gets its creamy texture from sweet peas blended with shallots, garlic, and a little pasta water, creating a silky coating for the pasta without using heavy cream.
The combination of crispy bacon, bright green peas, and salty Parmesan makes every bite incredibly satisfying. The peas bring a natural sweetness that balances the smoky bacon, while fresh basil adds a subtle herbaceous finish that makes the dish feel light and seasonal.
One of the best things about this recipe is how quick and pantry-friendly it is. You can use frozen peas, any pasta shape you have on hand, and a few simple ingredients to create a dish that tastes like something you’d order at a cozy neighborhood Italian restaurant.
It’s also a great weeknight meal because everything comes together in about 30 minutes. While the pasta cooks, you prepare the pea sauce and crisp the bacon. Toss everything together with Parmesan and you have a bowl of pasta that feels comforting, fresh, and surprisingly elegant for such a simple dish.
If you’re looking for a lightened-up creamy pasta recipe for spring, this one is guaranteed to become a repeat in your kitchen.
How to Make Pasta with Peas and Bacon
Bring a large pot of salted water to a boil and cook the pasta according to the package instructions until al dente. Before draining, reserve about ½ cup of the pasta cooking water. Set the pasta aside.
While the pasta cooks, place the bacon in a large skillet over medium heat and cook until crispy. Transfer the bacon to a paper towel-lined plate, then chop into bite-size pieces once cooled. Leave about 1 tablespoon of bacon fat in the skillet.
Add the diced shallot to the skillet and sauté for 2–3 minutes until softened. Stir in the minced garlic and cook for another 30 seconds until fragrant.
Add 1½ cups of the peas to the skillet and cook for about 2 minutes until warmed through. Transfer this mixture to a blender along with the basil, olive oil, Parmesan cheese, and about ¼ cup of the reserved pasta water. Blend until smooth and creamy. Taste and adjust salt and pepper as needed.
Return the cooked pasta to the skillet over low heat. Pour the pea sauce over the pasta and toss gently to coat. Add additional pasta water as needed to loosen the sauce and help it cling to the noodles.
Stir in the remaining ½ cup peas for texture and brightness. Finish by topping the pasta with chopped bacon and extra Parmesan cheese. If you like a little heat, sprinkle in a pinch of red pepper flakes.
Serve immediately while warm.
Pasta with Peas and Bacon
Equipment
- 1 pot
Ingredients
- 12 oz ditalini pasta, or any small pasta shape
- 6 slices bacon
- 10 oz frozen peas
- 1 shallot, finely diced
- 3 cloves garlic, minced
- ½ cup fresh basil leaves
- ¾ cup freshly grated Parmesan cheese, plus more for serving
- 2 tbsp olive oil
- kosher salt, or to taste
- black pepper
- reserved pasta water as needed for desired consistency
- Optional: better than boullion sofrito flavor
Instructions
- Bring a large pot of salted water to a boil and cook the pasta according to the package instructions until al dente. Before draining, reserve about ½ cup of the pasta cooking water. Set the pasta aside.
- While the pasta cooks, place the bacon in a large skillet over medium heat and cook until crispy. Transfer the bacon to a paper towel-lined plate, then chop into bite-size pieces once cooled. Leave about 1 tablespoon of bacon fat in the skillet.
- Add the diced shallot to the skillet and sauté for 2–3 minutes until softened. Stir in the minced garlic and cook for another 30 seconds until fragrant.
- Add 1½ cups of the peas to the skillet and cook for about 2 minutes until warmed through. Transfer this mixture to a blender along with the basil, olive oil, Parmesan cheese, and about ¼ cup of the reserved pasta water. Blend until smooth and creamy. Taste and adjust salt and pepper as needed.
- Return the cooked pasta to the skillet over low heat. Pour the pea sauce over the pasta and toss gently to coat. Add additional pasta water as needed to loosen the sauce and help it cling to the noodles.
- Stir in the remaining ½ cup peas for texture and brightness if desired. Finish by topping the pasta with chopped bacon and extra Parmesan cheese. If you like a little heat, sprinkle in a pinch of red pepper flakes.
- Serve immediately while warm.
Nutrition information is automatically calculated, so should only be used as an approximation.
