This recipe for Pasta with Bacon and Peas is so simple, but don’t be fooled: the addition of an easy emulsified sauce makes these homey ingredients punch way above their weight. This is 20 minute dinner perfection, tailor made for those nights when you just don’t know what else to make.

Low bowl filled with pasta with bacon, peas, and a light emulsified olive oil-based sauce, topped with Parmesan, fresh basil, and black pepper.

Pasta with Peas, Bacon, and a Light Sauce

This meal was born out of the need to feed my kids late one night while my husband ran around other kids for a soccer carpool. Yes, crazy things sometimes happen when schedules mesh, or don’t, but it was what it was.

We always have pasta in the pantry, of course. Peas and bacon are staples, as well, not least because my daughter loves peas. She eats them by the fistful, though I’m hesitant to even type that because I fear the simple act of documenting this means she will cease to enjoy them immediately and forevermore.

So, pasta + peas + bacon. That part is simple enough. I really wanted some type of light sauce to pull everything together with flavor but no fuss. A quick browse through my own website reminded me of the lovely technique of emulsifying olive oil with pasta water, which I learned more than a decade ago from Cooking Light and which is the base of my beloved pasta with roasted tomatoes and garlic.

Long story short, this sauce is perfection. It oh-so-lightly coats the pasta and adds subtle flavor, without weighing down the dish or competing with the tender peas and crisp, salty bacon.

This is going into our rotation for sure! I envision regular appearances on busy nights or when other plans fall apart.

Ingredient & Substitution Notes

Labeled overhead photo of dried spaghetti, crisped bacon slices, frozen peas, olive oil, grated Parmesan cheese, and fresh basil leaves, all in prep bowls and ready to cook.

Here are a few notes and shopping tips about the ingredients you’ll need. Find full amounts in the print-friendly recipe card below.

  • Dried pasta of any type. Obviously I used spaghetti here, but to be candid rotini, farfalle, shells, or something else tubular or with ridges would be superior so the peas don’t fall through so much.
  • Bacon. A few strips of bacon are all you need to pack in tremendous flavor and that irresistible crunch.
  • Peas. You’ve got options here: fresh, frozen, or canned.
  • Extra-virgin olive oil.
  • Fresh basil and plenty of Parmesan cheese, for serving. The Parmesan is key! Basil could be swapped for Italian parsley, thyme, or another herb.
  • Kosher salt and black pepper, to taste.

For a little added heat, red pepper flakes sprinkled on top would be delightful.

Can I use pre-cooked bacon?

For this recipe, yes! Because the sauce will get all its flavor from the simple emulsion, you do not need, or even want, all the grease rendered from pan-fried bacon, and thus pre-cooked bacon is a great shortcut here. Prosciutto or pancetta also make great substitutes.

If you do crisp your own bacon, by all means save some or all of the fat for another purpose if you like.

How To Make Bacon Pea Pasta

This is an overview. Full ingredients & instructions are in the recipe card below.

  1. Cook pasta in well-salted water just to al dente. Be very sure to scoop out 3/4 cup of the pasta cooking water prior to draining — it’s a key part of the sauce.
  2. Prepare the bacon and peas as you like. The beauty of this recipe is the flexibility.
  3. Make the sauce by boiling the reserved pasta water together with olive oil for about 4 minutes. This will yield a very light sauce that just clings to the pasta in the most beautiful way. Toss everything together: sauce, pasta, bacon, and peas.
  4. Serve with all the Parmesan and black pepper. Dig in!
Angled view of a countertop set with two bowls of pasta with bacon and peas.

Variations

If you prefer a nice, light sauce that’s still more interesting than just plain pasta with cheese, this is the ticket. But in all honesty, if you’re looking for a rich, creamy sauce, you’ll be better off with a classic Alfredo sauce or pasta carbonara as opposed to trying to add cream to this recipe.

More potential add-ins include:

  • A sautéed onion or shallot. I’d do this over medium heat in a smidge of butter or in a small bit of the bacon grease, and then you could stir in the peas to sauté with them, if you like.
  • Arugula, baby spinach, or other wilted greens.
  • Shredded chicken or grilled shrimp.
  • Wedges of lemon or a dash of lemon juice sprinkled on top of each plate.

Serving Suggestions

Pair this pasta with a quick zucchini casserole, peppery arugula salad, or an easy bed of greens dressed with homemade Italian dressing for a cozy yet super easy dinner. Add garlic bread or breadsticks and watch the lines form!

Storage & Reheating

This is a great dish to reheat and enjoy for lunch the next day. Warm it up, add a new sprinkle of fresh Parmesan, and it’s good as new.

  • Storage: Leftovers keep very well for 3-4 days. Store in any airtight container in the fridge. (These are our favorite meal prep boxes!)
  • Reheating: Warm portions of any size in the microwave or over medium-low heat in a small saucepan. Add a splash of broth or water to help loosen the sauce and minimize sticking, only if needed.
Close up of spaghetti served with a light olive oil sauce, peas, and crisp bacon.

Related Recipes

Other favorite simple pasta dishes include lemon herb pasta primavera, pesto pasta with peas, salmon pesto pasta, lemon chicken pasta, pasta with zucchini and corn, and the easiest ever one-pot lemon broccoli pasta.

Craving more of that salty bacon tang? Chicken breasts with mushrooms and bacon in a creamy balsamic sauce are dreamily delicious, or keep it lighter with a spinach bacon and egg salad.

If you try this Pasta with Bacon and Peas, don’t forget to rate the recipe and leave a comment below. I love hearing how recipes turn out in your kitchen, and it helps other readers, too.

You can also FOLLOW me on PINTEREST, INSTAGRAM, FACEBOOK, and TWITTER for more great recipes and ideas!

Close up of spaghetti served with a light olive oil sauce, peas, and crisp bacon.
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5 from 1 vote

Pasta with Bacon and Beas

Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4
Don’t be fooled by the humble ingredient list; a simple emulsified sauce turns these simple building blocks into mealtime magic in just 20 minutes. This is exactly what to make when you don’t know what to make.

Ingredients

  • 10 ounces pasta
  • kosher salt and black pepper
  • 6 strips bacon
  • 1 cup peas fresh, frozen, or canned
  • 1/4 cup olive oil
  • fresh basil and Parmesan for serving

Instructions

  • Boil a large pot of water, then add a generous pinch of salt followed by the pasta. Cook to al dente, according to package instructions. When pasta is done, scoop out 3/4 cup of the cooking water and set it aside. Drain remaining water and set pasta aside.
    10 ounces pasta, kosher salt and black pepper
  • While the pasta cooks, crisp the bacon, then dab extra grease and cut or crumble into bite-sized pieces. Prepare the peas according to package directions. (See note.) Set both aside.
    6 strips bacon, 1 cup peas
  • In either a small saucepan or the now-empty pasta pot, combine the 3/4 cup reserved pasta water and 1/4 cup olive oil. Bring the mixture to a rapid boil over medium-high heat. Let it bubble for 4 minutes; this emulsifies the sauce, making it smooth and light.
    1/4 cup olive oil
  • After the sauce bubbles for 4 minutes, reduce heat and combine it with the drained pasta. Toss to coat, then add the bacon and peas. Serve with slivers of basil, really generous sprinkles of Parmesan, and a few turns of fresh-cracked black pepper. Enjoy!
    fresh basil and Parmesan

Notes

  • Peas: You have options here:
    • Use steam-ready peas. Just cook them in the microwave then set aside.
    • Use fresh peas and cook separately on the stove, or toss directly into the boiling water along with the pasta, then drain together. Fresh peas typically take 2-3 minutes to cook in rapidly boiling water, but this can vary based on their size. They’re done when they float to the top, but are more forgiving than the pasta, so I personally go by the pasta cooking time and let the peas be what they are.
    • Use frozen (non steam-ready) peas and cook directly in the boiling water with the pasta, as written above. Follow package directions for the cook time.
    • Use canned peas. Drain them before tossing into the warm pasta.
  • Useful Tools (affiliate links): Angled Measuring Cup | Large Dutch Oven with Lid | Collapsible Over-the-sink Colander
  • Storage: Leftovers keep very well for 3-4 days. Store in any airtight container in the fridge.
    Reheating: Warm portions of any size in the microwave or over medium-low heat in a small saucepan. Add a splash of broth or water to help loosen the sauce and minimize sticking, only if needed.

Nutrition Estimate

Calories: 560 kcal, Carbohydrates: 59 g, Protein: 16 g, Fat: 29 g, Saturated Fat: 7 g, Polyunsaturated Fat: 4 g, Monounsaturated Fat: 16 g, Trans Fat: 0.04 g, Cholesterol: 24 mg, Sodium: 269 mg, Potassium: 317 mg, Fiber: 4 g, Sugar: 4 g, Vitamin A: 311 IU, Vitamin C: 15 mg, Calcium: 48 mg, Iron: 2 mg
Did you make this recipe?Leave a review below, then snap a quick picture and tag @nourishandfete on Instagram so I can see it!
Author: Monica Lensink
Course: Main, Pasta
Cuisine: American
Keyword: pasta with bacon and peas, pasta with peas and bacon