Pasta with Peas and Bacon

Tender, delicate angel hair pasta gets a carbonara-like glow up with a flavorful bacon and pea cream sauce in this delightful and simple dish.

Prep Time5

Cook Time20

Total Time25

Course: Main Course

Cuisine: American

Servings: servings

Bring a large pot of water to a boil. While the water is heating, slice the bacon. Cook the pasta, until it is tender and still a bit firm, about 12 minutes. Scoop out ½ cup of the pasta cooking water and set aside before draining the pasta.
While the pasta is cooking, warm a large deep-sided skillet or Dutch oven over medium-high heat. Add the bacon and let it cook while stirring occasionally, for about 10-12 minutes, until it is done. Transfer the bacon to a plate. Drain the grease, leaving about a tablespoon of grease in the skillet.
Place the skillet back over medium heat and add the garlic. Cook for about 1 minute, until fragrant. Carefully pour the reserved pasta water into the hot skillet. Use a flat metal spatula to scrape up the brown bits and deglaze the pan.
Add the cream, salt, and pepper to the skillet and stir to combine. Reduce the heat to medium and let it simmer for 1-2 minutes until it thickens slightly. Add the peas and stir to warm. If the pasta hasn’t finished cooking yet, move the sauce off the heat until the pasta finishes.
Add the pasta to the skillet with the sauce. Stir to coat the pasta with sauce. Add the bacon and the parsley to the skillet and stir to combine. Taste, and adjust the salt, if needed. Sprinkle with cheese before serving.