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A bowl of creamy pasta with peas and bacon, featuring pasta shells, garden peas, parsley, and smoky bacon, served on a grey surface with a fork and serviette nearby.
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Creamy Bacon Pea Pasta Recipe

Salty bacon and sweet peas are such a great combination in this ultra-simple pasta dish. Most of the recipe is made while the pasta is cooking, with just a couple of extra steps at the end to bring it all together.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Dinner
Cuisine: American-Italian
Keyword: 25 minute meals, creamy pasta, Quick and Easy
Servings: 4
Author Nicky Corbishley

Ingredients

  • 400 g (14 oz) pasta shells
  • 1 tablespoon oil
  • 160 g (5 3/4 oz) bacon lardons
  • 1 onion peeled and finely diced
  • 2 garlic cloves peeled and minced
  • 1 chicken stock cube crumbled
  • 120 ml (1/2 cup) double (heavy) cream
  • 150 g (1 cup) frozen peas
  • 75 g (3/4 packed cup) grated (shredded) Parmesan

To Serve:

  • chopped fresh parsley
  • black pepper

Instructions

  • Cook the pasta shells in boiling salted water for 1 minute less than the packet instructions. Drain, reserving a cup of the cooking water.
    400 g (14 oz) pasta shells
  • While the pasta is cooking, heat the oil in a large frying pan (skillet) over a medium heat. Add the bacon lardons and fry for 5–6 minutes, stirring occasionally, until golden. Remove from the pan with slotted spoon and place in a bowl.
    1 tablespoon oil, 160 g (5 3/4 oz) bacon lardons
  • Add the onion to the pan and cook for 3–4 minutes, stirring often, until soft. Add the garlic and cook for a further minute.
    1 onion, 2 garlic cloves
  • Stir the chicken stock cube into the reserved cup of pasta cooking water.
    1 chicken stock cube
  • Add the pasta to the pan and half the stock-flavoured cooking water. Add the cream and peas and heat, stirring often, for 2 minutes.
    120 ml (1/2 cup) double (heavy) cream, 150 g (1 cup) frozen peas
  • Stir in the Parmesan. Add more of the water if you want to loosen the sauce at all.
    75 g (3/4 packed cup) grated (shredded) Parmesan
  • Add the cooked bacon lardons back to the pan and cook for a further 1–2 minutes until the peas and bacon are hot.
  • Serve topped with fresh parsley and black pepper.
    chopped fresh parsley, black pepper

Video

Notes

Bacon Lardons

I buy ready-chopped bacon lardons or pancetta cubes for this, but you can also simply used chopped up thick bacon (rindless).
**Check out the FAQs below for info on making ahead and ingredient swaps/additions**
Nutritional information is approximate, per serving (this recipe serves 4)

Nutrition

Calories: 797kcal | Carbohydrates: 87g | Protein: 27g | Fat: 37g | Saturated Fat: 16g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 77mg | Sodium: 849mg | Fiber: 6g | Sugar: 7g

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