Just 6 ingredients to make a delicious Bacon and Pea Pasta dish that will please children and adults. Ready in just 15 minutes, you won’t believe the amount of flavour you can get with just 6 ingredients!
Today we used casarecce pasta, which holds the sauce well, but this Bacon and Pea Pasta is so versatile that it will work with any pasta. Great with shells, fusilli or a long fettuccine. Whatever pasta you have on hand will work here.
The bacon is cooked on a low heat so it releases all of it’s wonderful drippings into the pan, this mixed with the cream makes a delicious and simple sauce. You want to use a bacon with some fat in it, strips of streaky bacon or back bacon are great. Don’t pick the bacon eyes as they have no fat and your sauce will end up a little bland.
A garnish of parmesan and parsley would be good here but not essential and not included within the 6 ingredients.
To start: Before the rich and creamy smoky bacon sauce go for something light to start like a simple chopped tomato and basil bruschetta. Drizzle with good quality extra virgin olive oil and a grinding of black pepper.
Wine: The luscious creamy sauce here calls out for a crisp dry white, like a dry Frascati or a Soave. For a red pick a light red like a Teroldego or a red Zinfandel works well with the smoky bacon.
6 Ingredient Bacon and Pea Pasta
- 6 oz /175g smoked bacon
- 1 tbsp olive oil
- 12 oz pasta (we used Casarecce) (340g)
- 4 oz frozen peas (defrosted) (140g)
- 1/2 cup cream (125ml)
- Salt and pepper to taste
- parmesan and parsley (optional garnish)
Cut any rind from the bacon and then cut the bacon into small pieces.
Pour the oil into a heavy based fry pan and place over a low heat. Add the bacon and cook it low and slow.
Bring a large pot of water to boil and then add a good amount of salt.
Add the pasta and cook until al dente. (around 1 minute less than the packet suggests)
When the pasta is almost cooked, turn the heat up on the bacon and start to crisp the edges.
Add the peas and cream then bring to a simmer.
Remove a cup of the pasta cooking water then drain the pasta.
Add the pasta to the cream sauce along with 1/4-1/2 cup of the water.
Stir well until you have a thick glossy emulsion.
Season to taste and serve.