Pasta with bacon and peas
A quick weeknight pasta for 2 with crisp bacon, sweet peas, garlic, and a light Parmesan cream sauce that clings to the noodles. The bacon renders into the pan, the peas warm through in the pasta water, and the starch helps the sauce turn glossy instead of heavy.
Estimated calories and US ingredient costs.
This recipe scales well to 4 servings in a 12-inch skillet and a large pot. Keep enough pasta water on hand to loosen the sauce as needed so the noodles stay coated instead of dry or gloppy; the sauce will thicken slightly as it sits.
Your whole cook, in one place.
Ingredients, steps and a live timeline. Ready for 2 people.
Step timeline
Cooking order
7 leftBoil the pasta
~2 minBoil the pasta.
Bring a medium pot of well-salted water to a boil and cook 6 oz dried pasta until just shy of al dente, usually 1 to 2 minutes less than the package time.
Reserve 1 cup of the starchy pasta water before draining.
The pasta will finish in the skillet, so slightly undercooking it helps it absorb the sauce without turning soft.
Ingredients
- 6 ozDried pasta
Render the bacon
~8 minRender the bacon.
While the pasta cooks, place a large skillet over medium heat and add 4 oz bacon.
Cook, stirring occasionally, until the fat renders and the pieces are browned and crisp at the edges, about 6 to 8 minutes.
If there is more than about 1 tablespoon of fat in the pan, pour off the excess, leaving enough to flavor the sauce.
Bloom the garlic and peas
~2 minBloom the garlic and peas.
Add 1 tbsp unsalted butter and 1 tsp minced garlic to the bacon fat.
Stir for 20 to 30 seconds, just until fragrant, then add 1 cup frozen peas, 1/4 tsp black pepper, and 1/4 tsp kosher salt.
Cook for 1 minute to thaw the peas and coat them in the bacon fat without dulling their color.
Ingredients
- 1 cupFrozen peas
- 1 tbspUnsalted butter
- 1 tspGarlic
- 1/4 tspBlack pepper
- 1/4 tspKosher salt
Build the sauce
~2 minBuild the sauce.
Pour in 1 cup reserved pasta water and 1/4 cup heavy cream, scraping up any browned bits from the skillet.
Simmer for 1 to 2 minutes until the liquid looks slightly reduced and the bacon flavor is fully dissolved into the sauce.
If the pan looks dry, add a splash more reserved pasta water now rather than waiting for the cheese.
Ingredients
- 1 cupReserved pasta water
- 1/4 cupHeavy cream
- 1/2 cup total for recipeParmesan cheese
Toss with pasta and cheese
~2 minToss with pasta and cheese.
Add the drained pasta to the skillet along with 1/2 cup finely grated Parmesan cheese.
Toss over low heat for 1 to 2 minutes, adding reserved pasta water a few tablespoons at a time until the sauce becomes glossy and lightly coats the noodles instead of pooling under them.
Stop heating once the cheese melts and the pasta looks silky.
Ingredients
- 1 cup total for recipeReserved pasta water
- 1/2 cupParmesan cheese
Finish and plate
~7 minFinish
Remove the skillet from the heat and stir in 1 tbsp chopped parsley.
Taste only for balance after cooking
If needed, loosen with a final spoonful of pasta water
Ingredients
- 1 tbspParsley
Serve meal
~1 minOnce all dishes are cooked and ready, plate and serve the meal together.
Pasta with bacon and peas: plate.
Pasta with bacon and peas: then divide into warm bowls.
Pasta with bacon and peas: serve immediately while the sauce is creamy and the bacon stays crisp at the edges.
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Create a custom meal with what you have.
Read the traditional recipe
Ingredients
For 2 people
- 6 oz dried pasta
- 4 oz bacon, cut into 1/2-inch pieces
- 1 cup frozen peas
- 1 cup reserved pasta water
- 1 tbsp unsalted butter
- 1 tsp minced garlic
- 1/4 tsp black pepper
- 1/4 tsp kosher salt
- 1/4 cup heavy cream
- 1/2 cup finely grated Parmesan cheese
- 1 tbsp chopped parsley
Method
- Boil the pastaBring a medium pot of well-salted water to a boil and cook 6 oz dried pasta until just shy of al dente, usually 1 to 2 minutes less than the package time. Reserve 1 cup of the starchy pasta water before draining. The pasta will finish in the skillet, so slightly undercooking it helps it absorb the sauce without turning soft.
- Render the baconWhile the pasta cooks, place a large skillet over medium heat and add 4 oz bacon. Cook, stirring occasionally, until the fat renders and the pieces are browned and crisp at the edges, about 6 to 8 minutes. If there is more than about 1 tablespoon of fat in the pan, pour off the excess, leaving enough to flavor the sauce.
- Bloom the garlic and peasAdd 1 tbsp unsalted butter and 1 tsp minced garlic to the bacon fat. Stir for 20 to 30 seconds, just until fragrant, then add 1 cup frozen peas, 1/4 tsp black pepper, and 1/4 tsp kosher salt. Cook for 1 minute to thaw the peas and coat them in the bacon fat without dulling their color.
- Build the saucePour in 1 cup reserved pasta water and 1/4 cup heavy cream, scraping up any browned bits from the skillet. Simmer for 1 to 2 minutes until the liquid looks slightly reduced and the bacon flavor is fully dissolved into the sauce. If the pan looks dry, add a splash more reserved pasta water now rather than waiting for the cheese.
- Toss with pasta and cheeseAdd the drained pasta to the skillet along with 1/2 cup finely grated Parmesan cheese. Toss over low heat for 1 to 2 minutes, adding reserved pasta water a few tablespoons at a time until the sauce becomes glossy and lightly coats the noodles instead of pooling under them. Stop heating once the cheese melts and the pasta looks silky.
- Finish and plateRemove the skillet from the heat and stir in 1 tbsp chopped parsley. Taste only for balance after cooking, then divide into warm bowls. If needed, loosen with a final spoonful of pasta water and serve immediately while the sauce is creamy and the bacon stays crisp at the edges.
Before you cook
What to get ready
Large pasta pot, colander, wide sauce pan, tongs and a mug for reserved cooking water.
Cut bacon evenly and measure cream and grated cheese before draining pasta.
If something needs adjusting
Sauce becomes too thick on the plate
Add a little pasta water while tossing and serve promptly; cheese and starch tighten as they cool.
Sauce tightens after tossing
Add reserved pasta water a spoonful at a time while tossing. Serve promptly because pasta continues absorbing liquid.
Store for later
Refrigerate pasta promptly in shallow containers. Reheat to 165°F with a small splash of water; keep uncooked cheese or herb toppings separate when possible.
Refrigerate perishables within 2 hours, or 1 hour above 90°F. Keep the fridge at 40°F or below; use refrigerated leftovers within 3–4 days. USDA storage and reheating guidance.
Make the ingredients go further
Use spare peas in fried rice without thawing an entire bag.
Next use for your ingredients: Vegetable and egg fried rice →
Calculate this meal with your own prices →
Cooking notes updated October 24, 2026. How we create recipes.
Tips, swaps and questions
A little kitchen know-how
For the best texture, grate the Parmesan very finely so it melts into the sauce instead of clumping. If your bacon is especially salty, keep the added salt at 1/4 tsp or reduce it further at the end. The sauce should be loose in the pan, because it thickens as the pasta sits for a minute or two.
Make it work for you
You can swap the bacon for diced pancetta or thick-cut ham, but either change will alter the salt level and rendering. If using pancetta, keep the heat slightly lower because it browns faster. For a lighter version, reduce the cream to 2 tbsp and rely more on pasta water, but the sauce will be less rich.
Use more of your Parmesan cheese and heavy cream in creamy tuscan chicken.
Can I make pasta with bacon and peas without heavy cream?
Yes. Use more reserved pasta water and an extra tablespoon of butter or a bit more Parmesan to help the sauce emulsify. The result will be lighter and closer to a glossy pan sauce than a creamy one. Keep the heat low when adding cheese so it melts smoothly instead of turning grainy.
Times are estimates. Check ingredients for allergens. For safe temperatures and storage, see FoodSafety.gov.