Pea Bacon Pasta Recipes

PASTA, PANCETTA AND PEAS

Steps:

• Bring a large pot of salted water to a boil over medium heat. Add pasta and cook until al dente. Drain pasta, reserving 1 cup of pasta water.
• Meanwhile, saute pancetta in a large saucepan over medium-high heat until golden and crisp, about 6 minutes. Transfer to a paper towel-lined plate. In the same pan, saute onions until softened, about 5 minutes. Add peas and garlic and saute for 3 minutes. Stir in Parmesan, pasta and pancetta. Moisten pasta with some of the reserved pasta water. Toss to incorporate, season with salt and pepper, if necessary, and serve, sprinkled with lemon juice.

BACON AND PARMESAN PENNE PASTA

Steps:

• Place the chopped bacon and onion in a skillet over medium heat, and cook and stir until the bacon is crisp and the onion is beginning to brown, about 10 minutes.
• While the bacon and onion are cooking, fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the penne, and return to a boil. Cook the pasta uncovered, stirring occasionally, until cooked through, but is still firm to the bite, about 11 minutes. Drain pasta, transfer to a large serving bowl, and stir in the olive oil to coat the pasta.
• Drain the bacon grease from the skillet, leaving a couple of tablespoons or to taste. Stir the cooked bacon mixture into the pasta, and sprinkle the Parmesan cheese over the pasta. Stir to mix in the cheese, and serve.

CREAMY PASTA WITH SMOKED BACON AND PEAS

Steps:

• Bring a large pot of lightly salted to a boil. Meanwhile, cut sliced bacon crosswise into thin slivers, or slice pancetta into julienne. Add pasta to boiling water and cook to taste.
• While pasta is cooking, place a large skillet over medium heat, and add 2 tablespoons olive oil and the butter. Add bacon or pancetta and a sprinkling of pepper, and fry until golden and crisp. Immediately add frozen peas and stir for a minute or two. Add crème fraîche or heavy cream and chopped mint.
• Reserve 1 cup of the pasta cooking water, and drain the pasta. Add pasta to the skillet and stir. Add lemon juice, and adjust salt and pepper to taste. Bring to a simmer, then remove from heat. The mixture should be thick; if desired, a splash of the pasta water may be added to the sauce to thin it slightly. Add Parmesan and stir to mix. If desired, serve with a green salad.

PASTA WITH BACON AND PEAS

Steps:

• Place ricotta, parmesan, butter, salt and pepper in a large bowl. set aside. Fry bacon in skillet til crisp. Transfer bacon to paper plate to drain, crumbling once cooled. Reserve pan and bacon grease.
• To the bacon pan, add onion and cook about 3 minutes. Add garlic and cook 1 more minute. Transfer onion mixture to cheese mixture.
• Meanwhile, cook pasta in boiling water. When it is just 1 minute till done, add peas to water.
• Reserving 1 cup of pasta/pea water, drain pasta and peas. Add half of the pasta water to the cheese mixture along with the lemon juice and mix till smooth.
• Add pasta and peas to the cheese mixture and toss to coat, adding more reserved water as necessary to moisten pasta. Stir in bacon bits, adjust seasoning, and serve.

PASTA WITH BACON AND PEAS

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Heat oil in a large pot over medium heat. Saute bacon, onion and garlic until lightly browned. Stir in tomato sauce. Season with parsley, basil, garlic powder and pepper. Bring to a boil, reduce heat, and simmer 20 to 30 minutes, stirring occasionally. Stir in peas. Toss with pasta until evenly coated. Sprinkle top with Romano.

PEA & BACON PASTA

Steps:

• Bring large pot of salted water to boil, over high heat. Add pasta and cook until al dente. Drain, reserving cooking liquid.
• Fry chopped bacon over medium heat, until crisp. Set aside on paper towels, and drain fat from pan. Add butter to pan over medium heat. Once butter has melted, add garlic and heat 3-5 minutes. Add in peas, milk and cream cheese. Bring to boil and simmer on low for 5 minutes. Add bacon back to pan, along with basil and salt and pepper, to taste.
• Toss cooked pasta with sauce, along with reserved pasta water, as needed, to obtain your desired consistency.
• Top with shredded parmesan and serve.

PASTA WITH PEAS AND BACON

Steps:

• Heat a medium-sized pot over medium-high heat. Add the bacon and cook until crispy, about 8 minutes. Remove the bacon from the pot. If there are more than 2 tablespoons of oil in the pot, remove the extra. If there is less, add a little olive oil.
• Add the onion and garlic and cook until they are soft and begin to brown, about 5 minutes.
• Add the chicken stock, thyme, and chili flakes to the pot and bring to a boil. Add the pasta, stir, then cover and cook for 10 minutes, stirring the pasta twice while it cooks.
• After 10 minutes there should still be a little liquid left in the bottom of the pot. Add the peas and stir. Add the yogurt, lemon zest, and lemon juice and stir one more time. Season to taste with salt and pepper.

PASTA WITH PEAS AND BACON

Steps:

• Fill a large pot with water and and bring to a boil.
• Cook cut bacon in a large skillet over medium heat until lightly crisp. Place paper towels on a plate and transfer bacon to it with a slotted spoon. Pat dry. Set aside. (Do not drain bacon fat from pan.)
• Once water is boiling, add linguine and cook to al dente, following package instructions.
• Add onion and garlic to skillet with bacon fat. Stirring often, cook for a minute or two. Pour half and half into pan and peas. Season with salt and pepper to taste. Continue to simmer until sauce thickens a bit. (This should take two to three minutes) Stir in 1/4 cup Parmesan cheese.
• Reserve 2/3 cup pasta water before draining pasta when done to al dente. Add linguine to skillet (or pot if your preference) and gently toss to combine, adding pasta water a little at time to get a creamy consistency. (You may not need all the pasta water.)
• Sprinkle each serving with bacon and remaining Parmesan cheese before serving immediately.

LIGHTENED-UP PASTA WITH PEAS AND BACON

Steps:

• Cook pasta according to package directions, omitting salt and oil.
• To cook peas, either add them to the pasta pot in the final 1 minute of pasta cooking time, or simply place them in the bottom of the colander through which you'll pour out the boiling pasta water to drain the pasta after cooking (the peas will heat through perfectly from the boiling pasta water draining over them).
• Reserve about 1/2 cup pasta cooking water prior to draining the pasta.
• Drain pasta and set pasta and peas aside briefly, keeping them warm.
• Meanwhile, in a large nonstick skillet, cook bacon over medium heat until crisp, stirring frequently, about 5-10 minutes. Remove bacon from the pan and set aside on a paper towel-lined plate.
• Add olive oil to the skillet and reduce the heat to medium-low. Cook garlic in the olive oil for about 30-60 seconds, stirring constantly so it doesn't burn, just until the garlic is softened and fragrant. Immediately remove from heat and pour the garlic-oil into a large serving bowl.
• Add lemon juice, salt, and pepper to the garlic-oil and whisk to thoroughly combine.
• Add hot pasta and peas to the lemon-garlic-oil mixture and stir thoroughly.
• Add reserved bacon, parmesan cheese, and basil to the pasta mixture, and stir again.
• Loosen if needed with reserved pasta cooking water. (Sometimes we don't need this at all, but sometimes a little pasta cooking water helps to loosen the consistency perfectly.)

BACON CARBONARA PASTA

Steps:

• Cook the pasta in a large pot to one minute less than the directions on the box and keep 1/2 cup of pasta water to the side to drain pasta (do not rinse pasta).
• In a large skillet add the bacon and cook it until crisp then turn off the heat and remove the bacon with a slotted spoon then add the pasta and toss it in the bacon fat.
• Add the eggs, salt, pepper and Parmesan cheese to a large bowl and whisk well before adding slowly while tossing the hot pasta quickly to prevent it from scrambling.
• Add in 1/4 cup of the pasta water and peas, tossing again to create a saucy consistency to the pasta then topping with bacon before serving.

PASTA WITH PEAS

Steps:

• Warm the olive oil in a large pot over medium heat. Add the diced onion and cook until the onion has softened and is turning translucent, about 5 minutes.
• Add the peas and cook stirring frequently about 1 minute.
• Then add vegetable broth (or water), raise the heat, bring to a boil and stir in pasta and salt (I use 1 tsp of salt and then I adjust the seasoning at the end).
• Reduce the heat, cover with a lid, and cook your pasta in the starchy water. During the cooking time, you need to stir often until the water is absorbed, otherwise, it will stick to the bottom. The water should barely cover the pasta, but it's fine, add extra water gradually only if needed.
• Cook until ready but firm to the bite. Turn off the heat and stir in freshly grated parmesan cheese until melted. Taste and adjust the seasoning.
• Serve immediately with a drizzle of olive oil, black pepper, and extra parmesan cheese if you like. Enjoy!

SALMON, PEA AND BACON PASTA

Steps:

• Cook pasta to al dente according to package directions. Mine boiled for 9 minutes. Drain and set aside. Reserve about 1½ cups of pasta water and set aside.
• In a heavy bottom skillet, add butter and place over medium heat. Add bacon and fry until crispy. Place on paper towel, set aside for later.
• Season salmon filet with salt and pepper. Using the same pan you used to fry bacon, grease and all, add the salmon non-skin side down (if yours has skin on it) and fry until crispy, about 5-8 minutes. Turn over and fry the skin or other side for a few additional minutes until salmon is cooked through. It should flake easily with a fork. Remove salmon, flake with a fork, and set aside.
• Using a paper towel, wipe up any left over grease from the pan. Place it over low heat and add the onions and garlic. Saute for a few minutes. Next add cooked pasta, frozen peas, and about 1 cup of pasta water. Let simmer for just a minute or so until the peas thaw. Next add chopped bacon, flaked salmon, lemon zest, parsley, and salt and pepper to taste. Gently stir. Add more water if pasta seems dry. Top with shaved parmesan cheese and enjoy.

PEA AND BACON PASTA RECIPE

Steps:

• Cook the pasta shapes in a large pan of boiling salted water for as long as it says on the packet, adding the frozen peas for the last 2-3 mins.
• Meanwhile, heat the olive oil in a large, deep frying pan and fry the smoked bacon pieces until browned. Drain the pasta and peas and add to the pan with the crème fraîche.
• Heat through gently, stirring all the time, until the crème fraîche melts and coats the pasta. Season to taste with salt and freshly ground black pepper and serve immediately.