Pasta with Bacon and Beas

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

5 from 1 vote

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.

Prep Time5

Cook Time15

Total Time20

Course: Main, Pasta

Cuisine: American

Keyword: pasta with bacon and peas, pasta with peas and bacon

Servings:

Calories: 560kcal

Author: Monica Lensink

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