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Home » Recipe Index » Dinner and Main Course Recipes

Pasta with Bacon and Peas

Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlight Jessica Randhawa
September 28, 2021
4.82 from 253 votes


Last Updated September 28, 2021 | 27 Comments

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Pasta with Bacon and Peas Pinterest Pin image
Pasta with Bacon and Peas Pinterest Pin image collage

This creamy pasta with bacon and peas is an easy one-pan dinner recipe made with simple pantry ingredients. Flavorful, delicious, and perfect for busy weeknights!

Overhead image of creamy bacon and pea pasta on a white serving plate.

Easy Bacon Pea Pasta

If you’re craving comfort food then you are going to love this bacon and pea pasta. Quick and delicious, it’s similar in taste to classic Italian carbonara – minus the egg.

Made with spaghetti noodles tossed in a light parmesan cream sauce and filled with loads of bacon and peas, this easy bacon and pea pasta is a true winner and family favorite.

Perfect any time of year, rain or shine, I love serving this recipe with a simple side salad or buttery garlic bread.

Image of spaghetti noodle pasta with bacon and peas in a cream sauce and garnished with fresh parmesan cheese and black pepper.

How to Make Pasta with Bacon and Peas

  1. Start by bringing a large pot of salted water to a boil. The plan is to cook the bacon and make the sauce while the water comes to a boil and the pasta is cooking.
  2. Grab a large pan, skillet, or Dutch oven to cook everything in.
  3. Cook the bacon until it is fully cooked, crispy, and fat is rendered. Remove the bacon from the pan, but leave rendered bacon grease in the pot.
  4. Cook the onion in the bacon grease until softened, then add the garlic.
  5. Stir in the chicken broth and the frozen (or fresh) peas. Cook for a few minutes before adding the heavy cream.
  6. Bring to a gentle simmer (avoid boiling heavy cream), and stir in half of the grated parmesan cheese.
  7. Add the cooked bacon and spaghetti noodles to the sauce and gently toss to combine.
  8. Season with salt and black pepper, to taste. Add the remaining parmesan cheese over the top.
Close up image of spaghetti noodle pasta with bacon and peas in a cream sauce and garnished with fresh parmesan cheese and black pepper.

Recipe Tips and Tricks

  • I used spaghetti to make this recipe, but feel free to use any pasta noodle including linguine, fettuccine, or angel hair or small to medium-size pasta shape such as bowtie, shells, rotini, fusilli, rigatoni, etc.
  • Use freshly grated parmesan cheese – not the powdered stuff or pre-shredded kind that comes in a bag. The flavor will be better overall and there won’t be any weird clumping.
  • Expect to add a little bit of liquid (cream, chicken broth, etc) before reheating leftovers. Heat for 30 seconds in the microwave, gently stir and continue to heat until the desired temperature is reached.
  • Thick-cut pork bacon will give the best flavor. Turkey bacon or pre-cooked bacon bits is not recommended. You may also swap the bacon with prosciutto or pancetta, if desired.
Overhead image of spaghetti noodles in a cream sauce with bacon and peas.

Looking for more delicious pasta recipes? Try these reader favorites:

  • Roasted Red Pepper Pasta with Chicken
  • Creamy Lemon Chicken Pasta
  • Creamy Penne Pasta Recipe
  • Ground Turkey Pasta Recipe
  • Easy Bacon Broccoli Pasta Recipe
  • Pasta Primavera Recipe

Did you try this creamy pasta with bacon and peas?

Tell me about it in the comments below! I always love to hear your thoughts. And tag me #theforkedspoon on Instagram if you’ve made any of my recipes, I always love to see what you’re cooking in the kitchen.

RECIPE CARD

Overhead image of spaghetti noodles in a cream sauce with bacon and peas.

Pasta with Bacon and Peas Recipe

4.82 from 253 votes
AuthorAuthor: Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlightJessica Randhawa
This creamy pasta with bacon and peas is an easy one-pan dinner recipe made with simple pantry ingredients. Flavorful, delicious, and perfect for busy weeknights!
Print Recipe Pin Recipe Rate Recipe Save Saved!
Prep Time 10 minutes mins
Cook Time 25 minutes mins
Total Time 35 minutes mins
Course Main Course, Pasta
Cuisine American
Servings 4 servings
Calories 705 kcal

Ingredients
 
 

  • 8 ounces dry spaghetti noodles
  • 12 ounces thick-cut bacon - diced into small pieces
  • ½ onion - minced (or 2 shallots)
  • 3 cloves garlic - minced
  • ½ cup chicken broth
  • 1 cup frozen peas
  • ¼ cup heavy cream
  • ½ cup parmesan cheese - grated
  • reserved pasta water - see notes
  • salt and black pepper - to taste
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Instructions
 

  • Bring a large pot of salted water to a boil (I usually add at least 1 tablespoon of salt) and cook the pasta 1-2 minutes less than the package instructions (or until al dente). Reserve 1 cup of boiling pasta water before draining. Set the pasta aside.
  • As the pasta cooks, cook the bacon in a large skillet or Dutch oven set over medium to medium-high heat until it is cooked, crispy, and the fat is rendered. Remove the bacon from the pan using a slotted spoon and drain it on a plate lined with paper towels.
  • Set the pan or Dutch oven over medium heat. Cook the onion in the rendered bacon fat until it is soft and translucent, about 5 minutes. Stir in the minced garlic and continue to cook for an additional 1 minute.
  • Add the chicken broth and the frozen peas. Cook just until the peas have thawed then stir in the heavy cream (adding more cream for a richer sauce).
  • Bring to a gentle simmer and stir in half of the grated parmesan cheese.
  • Return the cooked bacon to the sauce and add the cooked pasta. Gently toss to combine. Slowly add some of the reserved pasta water, as needed to thin the sauce.
  • Season with additional salt and plenty of freshly cracked black pepper, to taste. Sprinkle with the remaining grated parmesan cheese.

Jessica’s Notes

  • This recipe can be made with any pasta shape or pasta noodle.
  • This recipe is best when it is made with heavy cream. Add more heavy cream to make a heavier, richer, cream sauce.
  • The reserved pasta water is already hot, salty, and starchy. Reserve at least one cup and add to the sauce if needed.

Nutritional Information

Calories: 705kcal | Carbohydrates: 52g | Protein: 25g | Fat: 44g | Saturated Fat: 17g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 85mg | Sodium: 883mg | Potassium: 459mg | Fiber: 4g | Sugar: 4g | Vitamin A: 626IU | Vitamin C: 18mg | Calcium: 192mg | Iron: 2mg

(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)

Did You Make This Recipe? Tag it Today!Mention @theforkedspoon or tag #theforkedspoon and please leave your star rating in the comment section below.

About Jessica

Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlight

Chef Jessica Randhawa leads The Forked Spoon. A world traveler, Jessica developed her passion for culinary arts while adventuring. With her recipes making their way onto renowned platforms such as Women's Health, Daily Mail, Al Jazeera, and Fox News, she's marked her presence in the culinary world. Jessica's academic credentials include a Bachelor of Science from the University of California.

19.4K shares
Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlight

About Jessica Randhawa

Chef Jessica Randhawa leads The Forked Spoon. A world traveler, Jessica developed her passion for culinary arts while adventuring. With her recipes making their way onto renowned platforms such as Women's Health, Daily Mail, Al Jazeera, and Fox News, she's marked her presence in the culinary world. Jessica's academic credentials include a Bachelor of Science from the University of California.

Comments

  1. Courtney says

    February 12, 2025 at 9:14 am

    5 stars
    So good! Added a little squeeze of fresh lemon juice, crushed red pepper and topped with a handful of arugula.

    Reply
  2. Ellen says

    January 5, 2025 at 11:06 am

    Wish I could print your recipe without subscribing.

    Reply
    • Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlightJessica Randhawa says

      January 5, 2025 at 11:18 am

      I appreciate your feedback! While the subscription helps support the site and access to free printable recipes, I understand that not everyone might want to subscribe.

      Reply
  3. Kathy Munsey says

    December 11, 2024 at 4:34 pm

    5 stars
    Awesome, deliscious!

    Reply
    • Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlightJessica Randhawa says

      December 11, 2024 at 4:45 pm

      Thanks Kathy 🙂

      Reply
  4. Alex says

    October 21, 2024 at 6:34 am

    5 stars
    Made this last night and turned out delicious. I had some veg broth and shrimp with gojuchang leftover from lunch. I didn’t want to wasted it so I used that instead. Perfecto.

    Reply
    • Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlightJessica Randhawa says

      October 21, 2024 at 7:44 am

      Thanks, Alex 😀

      Reply
  5. Sherry says

    August 2, 2024 at 4:08 pm

    5 stars
    Used maybe one tbsp bacon fat and doubled the cream. Wonderful!

    Reply
    • Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlightJessica Randhawa says

      August 2, 2024 at 4:17 pm

      Thanks for the wonderful feedback and rating, Sherry 🙂

      Reply
  6. Barbara says

    March 10, 2024 at 12:17 pm

    5 stars
    Very good, I doubled the pasta and increased the bacon to 16 ounces, increased the peas to 2 cups and doubled the chicken broth. I did not add any salt and I am glad I didn’t, the cheese and bacon add plenty of salt.

    Reply
  7. Min says

    February 27, 2024 at 5:02 pm

    5 stars
    A very indulgent and delightful dish requiring just a few ingredients. Easy to follow recipe. I used evaporated milk in place of heavy cream.

    Reply
    • Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlightJessica Randhawa says

      February 28, 2024 at 10:51 am

      Thanks Min 🙂

      Reply
  8. Patricia says

    June 23, 2023 at 4:43 pm

    5 stars
    Amazingly YUMMY! I used half and half because that is what I had on hand and it worked great.

    Reply
  9. Gail says

    April 17, 2023 at 5:23 pm

    5 stars
    Great taste, recipe easy to follow.
    I doubled the pasta and peas, some extra water to make more sauce but did not double the cream. Still great flavor and craving satisfied.

    Reply
    • Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlightJessica Randhawa says

      April 17, 2023 at 6:53 pm

      Thanks for the great feedback and rating, Gail 😀

      Reply
  10. Patty says

    March 23, 2023 at 9:29 am

    5 stars
    Delicious, quick and easy. I followed your instructions and it was very tasty!

    Reply
    • Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlightJessica Randhawa says

      March 23, 2023 at 3:32 pm

      Thank you for the delicious feedback and rating, Patty 😀

      Reply
  11. Rebecca K says

    September 20, 2022 at 1:15 pm

    4 stars
    It was ok to me but my whole family complained of too much bacon grease in the sauce. I wish I had followed my first instinct and drained half the fat. Next time I’ll try that and add more chicken broth and cream and I think it will be just right.

    Reply
  12. LORI says

    August 31, 2022 at 7:31 am

    5 stars
    YUM! (And it is easy.)

    Reply
    • Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlightJessica Randhawa says

      August 31, 2022 at 10:39 am

      Thanks for the yummy feedback and rating, Lori 😀

      Reply
  13. Emily says

    July 26, 2022 at 3:44 pm

    If I don’t have heavy cream on hand, could I use milk or buttermilk as a replacement?

    Thanks!

    Reply
    • Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlightJessica Randhawa says

      July 26, 2022 at 4:03 pm

      Definitely not buttermilk.

      You can try milk, but the milk might separate.

      Heavy cream would be best 🙂

      Reply
    • Nicole says

      August 11, 2022 at 6:31 pm

      You can also use cream cheese instead of heave cream and the pasta water to thin it out.

      Reply
  14. Marsha says

    May 30, 2022 at 5:56 pm

    My parmesan turned to goo

    Reply
    • PeggyAnn Cramer says

      June 29, 2022 at 2:40 pm

      If you heat the sauce very slowly and stir quite often, it doesn’t do that.

      Reply
  15. May Ally says

    March 14, 2022 at 10:49 am

    5 stars
    Really great recipe! Prosciutto + Peas + Pasta is one of my favorites and using bacon works well, too. Thanks!

    Reply
    • Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlightJessica Randhawa says

      March 14, 2022 at 1:34 pm

      Thanks for the really great feedback, May Ally 🙂

      Reply

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Recipe Rating




4.82 from 253 votes (241 ratings without comment)

Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlight

Welcome to The Forked Spoon! I’m Chef Jessica Randhawa, and for over 14 years, I’ve been crafting and sharing more than 1200 recipes, blending delicious flavors with practical kitchen tips and expert culinary advice to elevate your everyday cooking. Learn more about me→

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