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I've been saving dinnertime with this cozy penne, peas, and bacon dish for ages now. You'll turn everyday kitchen items into a dish that could pass for takeout from your favorite restaurant in just 20 minutes flat. Each forkful gives you that creamy, salty goodness you're craving.
I stumbled on this meal during one of those crazy busy weeks when I couldn't spend hours cooking but still wanted something tasty. Now my family asks for it at least twice every month, and whenever I make it for friends, they all want me to share how I made it.
What You'll Need
- Penne pasta: Its grooves and tubes trap all that tasty sauce so you get flavor in every bite
- Frozen peas: They bring a pop of green and natural sweetness, and you can toss them in frozen
- Thick-cut bacon: Gives that smoky, rich taste that makes you come back for seconds
- Yellow onion: Turns sweet and fragrant when cooked alongside the bacon
- Heavy cream: Makes everything velvety smooth without any fancy cooking tricks
- Olive oil: Keeps everything from sticking together and adds a touch of richness
How To Make It
- Get Your Pasta And Peas Ready:
- Fill a big pot with water, add plenty of salt, and let it come to a full boil on high heat. Toss in your penne and cook it for one minute less than what the box says for al dente. When the pasta's halfway done cooking, dump your frozen peas right into the same pot. This timing trick cooks the peas just right while they soak up some of that starchy water.
- Cook Your Bacon And Onions:
- While your pasta's boiling, grab a big skillet, put it over medium-high heat, and pour in some olive oil. Once it's hot, throw in your finely chopped onions and bacon pieces. Let them cook until the bacon gets crispy and releases its fat, and the onions turn golden and see-through. This usually takes around 5 to 7 minutes. Keep an eye on it so nothing burns.
- Put It All Together:
- When your pasta and peas are done, drain them but don't rinse. Right away, add the hot pasta and peas to your skillet with the bacon and onions. Turn the heat down to medium and pour in your heavy cream. Gently mix everything until all the pasta gets coated in that creamy sauce. The starch from the pasta will naturally make your sauce a bit thicker.
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The best moment I ever had with this dish was watching my Italian grandpa try it. He just nodded quietly, which means a lot coming from him. Later he told me the sweet peas and salty bacon combo reminded him of meals from when he was a kid growing up in northern Italy.
Getting The Timing Just Right
I've made this dish so many times, and I've learned that timing really matters. When you add the peas halfway through cooking the pasta, they stay bright green and keep a little crunch. If you cook them too long, they turn dull and lose their sweetness. Also, pulling the pasta out a minute early lets it finish cooking in the sauce without turning into mush.
Switch It Up Your Way
Don't worry if you don't have everything on the list. No bacon around? Try pancetta or even prosciutto instead. If you don't eat meat, golden brown sautéed mushrooms work great too. Want to cut calories? Swap the heavy cream for half and half, but you might need to add a spoonful of flour to thicken things up. When herbs are easy to find in spring and summer, fresh thyme or basil makes this dish even tastier.
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Perfect Pairings
This pasta tastes best right away in warm bowls. Let everyone add their own Parmesan or Pecorino Romano at the table. Serve it with a simple green salad with lemon dressing to balance out the richness. Want to make it a proper meal? Pour a glass of cool white wine like Pinot Grigio or Sauvignon Blanc that cuts through the creamy sauce.
FAQs About the Recipe
- → Can I use fresh peas instead of frozen?
You can definitely use fresh peas, but you'll want to cook them slightly in water before adding them to your pasta so they're soft enough.
- → Can I substitute the bacon with something else?
For sure! Try pancetta, turkey bacon, or even chopped smoked sausage as tasty swaps for bacon in this meal.
- → What type of cream works best?
Heavy cream gives you the richest result, but you can go with half-and-half if you want something a bit lighter.
- → How can I prevent the pasta from becoming too soft?
Don't cook the pasta past al dente and eat it right away to keep it from getting mushy while sitting.
- → Can this dish be reheated?
You can reheat it, but do it slowly on the stove and add a tiny bit of cream or pasta water to keep it from drying out.