Penne Pasta with Peas Bacon

The perfect blend of comfort and sophistication comes together in this creamy penne pasta dish. Every forkful delivers tender pasta tubes coated in silky cream sauce, punctuated by sweet pops of peas and savory bites of crispy bacon - a combination that transforms simple ingredients into something truly memorable.

I discovered this recipe during my culinary school days, and it's remained a constant in my kitchen. The key was learning to let the bacon render slowly, creating a flavorful base that elevates the entire dish.

Essential Ingredients

• Penne Pasta: Choose bronze-die cut pasta for a rougher texture that helps the sauce cling better
• Bacon: Thick-cut is crucial - it provides better texture and more pronounced flavor than regular bacon
• Frozen Peas: Their natural sweetness balances the salty bacon perfectly; they also maintain their shape better than canned
• Yellow Onion: Look for firm, heavy onions without soft spots for the sweetest flavor
• Heavy Cream: The higher fat content creates a silky sauce that won't break or separate
• Reserved Pasta Water: The starchy water is essential for creating the perfect sauce consistency
• Parmigiano Reggiano (Optional): Choose authentic aged cheese for the best flavor and melting properties

Detailed Instructions

Bacon Preparation (10-12 minutes):

Cut bacon into 1/2-inch pieces for even cooking. Start in a cold pan and heat gradually to render fat properly. Cook until crispy but not burnt, stirring occasionally. Remove with slotted spoon, leaving fat in pan.

Building the Base (8-10 minutes):

Reduce heat to medium. Add finely diced onions to bacon fat. Cook until translucent and slightly caramelized. Season with black pepper (salt comes later due to bacon's saltiness).

Pasta Perfection (10-12 minutes):

Bring a large pot of water to rolling boil. Salt generously - the water should taste like the sea. Add penne and set timer for 2 minutes less than package directions. Add frozen peas in the last 3 minutes of cooking. Reserve 1 cup of pasta water before draining.

Creating the Sauce (5-7 minutes):

Return skillet with onions to medium heat. Pour in heavy cream, stirring constantly. Let simmer until slightly thickened. Add half the reserved pasta water, stirring to combine. Season with black pepper and taste before adding any salt.

Final Assembly (3-5 minutes):

Add drained pasta and peas to the skillet. Fold in crispy bacon pieces. Stir gently until pasta is well coated. Add more pasta water if needed for desired consistency. Let sit for 1 minute to absorb flavors.

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Growing up in an Italian-American household, I learned that pasta water is liquid gold. Just last week, I was teaching my niece this recipe, and watching her face light up when she saw how the starchy water transformed the sauce was priceless. It's these little cooking secrets that make all the difference.

Temperature Control

Managing heat is crucial throughout this recipe. If the pan is too hot when adding the cream, it can break the sauce. I always remove the pan from heat briefly before adding the cream, then return it to medium-low heat to create that perfect silky texture.

Choosing Your Pasta

While penne is traditional, I've experimented with various shapes. Rigatoni's larger tubes make for heartier bites, while orecchiette creates little cups that cradle the peas beautifully. The key is choosing a shape that can stand up to the robust sauce and mix-ins.

Seasonal Variations

In spring, I love adding fresh English peas when available - they need just 2 minutes in the pasta water. During summer, I sometimes add halved cherry tomatoes at the end for bright bursts of flavor. Winter versions might include a pinch of nutmeg in the cream sauce for warmth.

Professional Chef Tips

* Never rinse the pasta - the starch helps the sauce adhere
* Cut bacon when it's slightly frozen for cleaner, easier slices
* Keep cream at room temperature for smoother sauce
* For extra richness, finish with a drizzle of extra virgin olive oil

This dish represents what I love most about Italian cooking - simple ingredients transformed through careful technique into something extraordinary. Whether served for a quick family dinner or an elegant evening with friends, it never fails to bring smiles to the table.

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Frequently Asked Questions

→ Why add peas halfway through cooking the pasta?

Adding peas halfway through allows them to cook perfectly without becoming mushy while using the same pot as the pasta.

→ Why cook the pasta one minute less than package instructions?

This ensures the pasta stays al dente and doesn't become overcooked when mixed with the hot cream sauce.

→ Can I make this dish ahead of time?

This dish is best served immediately as pasta continues cooking and softens the longer it sits.

→ How do I know if I need more cream?

Add more cream if the pasta seems dry after mixing - it should be lightly coated but not swimming in sauce.

→ Why dice the onions very small?

Small diced onions distribute better throughout the dish and cook more quickly and evenly with the bacon.