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Greek Yogurt with Red Wine-Infused Dates, Toasted Walnuts & Honey
Saved 9/12/08 to Kitchen Goddess

Pasta With Bacon and Peas

Pasta With Bacon and Peas

Pasta With Bacon and Peas


Coarse salt and ground pepper
4 slices bacon, sliced crosswise into 1/2-inch pieces
2 shallots, halved and thinly sliced
1 box (10 ounces) frozen peas, thawed
1 cup half-and-half
18 ounces fresh angel-hair pasta


  1. Set a large pot of salted water to boil.
  2. In a large skillet, cook bacon over medium until crisp, 5 to 7 minutes. With a slotted spoon, transfer to a paper-towel-lined plate to drain (leave fat in skillet).
  3. Add shallots to skillet; season with salt and pepper. Cook over medium, stirring occasionally, until they begin to soften, 1 to 2 minutes.
  4. Add peas and half-and-half; season with salt and pepper. Simmer until slightly thickened, about 2 minutes.
  5. Cook pasta in boiling water until al dente, according to package instructions. Reserve 1/2 cup pasta water; drain pasta, and return to pot.
  6. Pour sauce over pasta; toss to combine, adding some reserved pasta water a little at a time to coat. Sprinkle with bacon, and serve immediately.

Serves 4 to 6.

Donatello Donatello 7 years 37 weeks
Hey! That's Pasta Alla Carbonara! Carbonara - coal miner. In Italy, this is a dish for coal miners who generally like high caloric food as their occupation is a strenuous one. In many countries of Europe, the coal miner dishes are VERY HIGH in calories, as in Poland they "Golonka", a huge ham hock cooked in honey and beer. Anyway, it's great stuff but loaded with calories. Buon apetito!
cageyme cageyme 7 years 37 weeks
I'm glad you posted this recipe. I love pasta with peas and bacon. Instead of using half/half, I toss the pasta with a little butter and some parmesan.