Pasta with Peas and Bacon
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Sweet peas and crispy bacon add the perfect contrast to the creamy sauce in this Pasta with Peas and Bacon recipe. Made in just 20 minutes, it’s the kind of pasta you’ll return to throughout the year.
Try my Creamy Pasta with Pancetta and Peas and Tortellini alla Panna with Peas.
Quick Look: Pasta with Peas and Bacon
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Servings: 8 people
- Dietary Info: Can be made gluten-free
- Method: Cream-based sauce + pasta toss
- Technique: Build the sauce with cream, Parmesan, peas, and bacon, then toss with pasta shells
- Flavor & Texture: Rich, creamy, smoky, fresh
A Family Favorite From My Kitchen
I love how this pasta starts with simple ingredients and transforms into something everyone enjoys. Sweet peas add a fresh pop of flavor, while the creamy sauce coats each pasta shell and holds every delicious bite. I always add the bacon at the end so it stays perfectly crisp and adds a savory crunch throughout the dish.
While the pasta cooks, the rest of the ingredients come together in one skillet, making this an easy meal to prepare on busy days. A generous sprinkle of freshly grated Parmigiano is the perfect finishing touch. It’s a simple recipe that brings everyone to the table and is ready in about 20 minutes.
Serve with Italian Bread.
Made With Amore,
“This recipe was AMAZING! She gives the perfect instructions and ingredient ratios. I’m Italian myself and really picky. We loved this recipe and will be using it in the future!”
– Cassandra
Table of Contents
Simple Ingredients
A few carefully chosen ingredients come together to create a pasta dish with rich flavor and comforting textures.
- Pasta Shells: Capture the creamy sauce in every bite.
- Sweet Peas: Add a fresh, slightly sweet flavor that balances the richness of the sauce.
- Bacon: Brings a smoky taste and adds a crisp texture to the pasta.
- Heavy Cream: Creates the smooth sauce.
- Parmigiano Cheese: Adds flavor and finishes the dish with classic Italian taste.
See recipe card for full information on ingredients and quantities.
Variations & Substitutions
- Use a Different Meat: Swap bacon for pancetta, prosciutto, or Homemade Italian Sausage for a different flavor. You’ll also like this Peas and Pancetta side dish.
- Add More Vegetables: Add mushrooms, spinach, asparagus, or fresh herbs for extra flavor and color. Try my Easy Lemon Ricotta Pasta with Asparagus next!
- Cheese Variation: Replace Parmigiano with Pecorino Romano for a sharper flavor.
How to Make Pasta with Peas and Bacon
This is the kind of pasta that feels familiar from the first bite. Follow the step-by step photos and see the recipe card at the bottom for a printable version.
- Bring a large pot of generously salted water to a boil. Cook the pasta until al dente according to package directions. Before draining, reserve 1/4 cup of the pasta water. While the pasta cooks, heat a large skillet over medium heat. Add the bacon or pancetta and cook until golden brown and crisp, about 8-10 minutes.
- Transfer to a paper towel-lined plate, leaving a thin layer of the drippings in the pan. Add the butter and shallot to the skillet. Cook until softened and fragrant, about 2-3 minutes. Stir in the peas and cook for another 2 minutes. Pour in the reserved pasta water and heavy cream.
- Bring to a gentle simmer and cook for 2-3 minutes, until the sauce begins to thicken slightly.
- Remove the pan from the heat and stir in the Parmigiano cheese until smooth and creamy.
- Add the drained pasta and toss until every shell is coated in the sauce. Season with salt and freshly cracked black pepper to taste.
- Sprinkle the crispy bacon over the top and gently toss once or twice, leaving plenty on top for texture and crunch.
Pasta with Peas and Bacon FAQs
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of cream, milk, or water to bring the sauce back to life.
The biggest difference between pancetta and bacon is that bacon is smoked and pancetta is salt-cured and dried. Both work well in this recipe!
I highly recommend the ‘petite’ pea or ‘baby’ sweet pea variety. Compared to the standard green pea, petite peas are smaller in stature with a more tender skin, and a delicately sweet flavor.
Serving Suggestions
I love serving this creamy pasta with simple Italian-inspired dishes that complement its rich sauce and savory flavors. Pair it with a fresh Pear Gorgonzola Salad, Parmesan Roasted Broccoli, or a side of No Knead Italian Ciabatta Bread to complete the meal. For a heartier dinner, serve it alongside Baked Chicken Breasts with a dessert like Lemon Crinkle Cookies.
My Pro Tips
Recipe Tips
- Cook the pasta just until al dente. It will continue to absorb sauce as it sits.
- Reserve the pasta water before draining. It’s the secret to a silky sauce that clings to the pasta.
- Add the bacon at the end so it stays crisp and doesn’t soften in the sauce.
- Don’t overcook the peas. They should stay bright green with a slight pop when you bite into them.
- If the sauce becomes too thick, add a splash of reserved pasta water to loosen it.
More Pasta Recipes
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Pasta with Peas and Bacon
Ingredients
- 6 strips bacon or pancetta, cut into chunks
- 1 tablespoon butter
- 1 large shallot, finely chopped
- 2 cups petite peas, frozen is fine
- 1 ½ cup heavy cream
- ¾ cup freshly grated parmigiano cheese, more for topping
- 1 pound short pasta, such as small shells
- ¼ cup reserved pasta water
- Salt and Pepper to taste
Instructions
- Bring a large pot of generously salted water to a boil. Cook the pasta until al dente according to package directions. Before draining, reserve 1/4 cup of the pasta water.
- While the pasta cooks, heat a large skillet over medium heat. Add the bacon or pancetta and cook until golden brown and crisp, about 8-10 minutes. Transfer to a paper towel-lined plate, leaving a thin layer of the drippings in the pan.
- Add the butter and shallot to the skillet. Cook until softened and fragrant, about 2-3 minutes. Stir in the peas and cook for another 2 minutes.
- Pour in the reserved pasta water and heavy cream. Bring to a gentle simmer and cook for 2-3 minutes, until the sauce begins to thicken slightly.
- Remove the pan from the heat and stir in the Parmigiano cheese until smooth and creamy.
- Add the drained pasta and toss until every shell is coated in the sauce. Season with salt and freshly cracked black pepper to taste.
- Sprinkle the crispy bacon over the top and gently toss once or twice, leaving plenty on top for texture and crunch. Mangia!
Notes
- Cook the pasta just until al dente. It will continue to absorb sauce as it sits.
- Reserve the pasta water before draining. It’s the secret to a silky sauce that clings to the pasta.
- Add the bacon at the end so it stays crisp and doesn’t soften in the sauce.
- Don’t overcook the peas. They should stay bright green with a slight pop when you bite into them.
- If the sauce becomes too thick, add a splash of reserved pasta water to loosen it.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe was AMAZING! She gives the perfect instructions and ingredient ratios. Iโm Italian myself and really picky. We loved this recipe and will be using it in the future! Thank you Elena!! ๐๐ผ
So happy to hear this! Hope you love it time and time again!
This recipe is good and very easy, so we have made it multiple times. The first couple of times I made it as shown and it was delicious. After that, we decided we like it with more sauce and will 1.5 times, or even double the cream and cheese (you could also go milk instead of cream for the extra bit), and/or reduce the amount of pasta a bit. We love it! I have one person in my house that can’t have black pepper, so I added a dash of nutmeg instead, which really suits the cream sauce.
I am happy you loved it.
Absolutely obsessed with this, and have adjusted to using canned tuna in olive oil instead of bacon for protein, as well as adding broccoli and cauliflower to up the veggies. I also use soy cream as it leaves less of an aftertaste in my mouth than dairy cream but pile on the parmesan and devour every time. i also add more shallots when i add the veggies to up the zing. original recipe is awesome, my add ons are an attempt to give me an excuse to eat it a few times a week.
Canโt wait to try this ๐
Are frozen peas ok to use? Could you put them in frozen, or thaw them first?
Yes! Frozen peas are great!
Put them in frozen.
Incredible pasta dish! Full of flavor and the ultimate creamy perfection ! Was loved and enjoyed by the entire family. I love that this is authentic Italian- nothing better ๐คค
Yes, so easy and full of flavor!