Penne Pasta Peas Bacon

This creamy penne dish brings together the best of both worlds - homey comfort and fancy flavor. Each bite gives you tender pasta covered in velvety cream, with sweet peas popping through and crunchy bacon adding that salty kick - it's a simple combo that turns basic stuff into something you won't forget.

I first came across this dish during my cooking classes, and it's stayed in my regular lineup ever since. I learned that taking time to slowly cook the bacon releases all its flavor, which makes the whole dish taste amazing.

Key Ingredients

• Penne Pasta: Go for the rough-textured kind so the sauce sticks better to each piece
• Bacon: Get the thick stuff - it gives you better texture and stronger bacon flavor than the thin slices
• Frozen Peas: They're naturally sweet which balances out the salty bacon and they hold their shape better than the canned ones
• Yellow Onion: Pick ones that feel heavy and don't have soft spots for the sweetest taste
• Heavy Cream: The fat in it makes your sauce smooth and keeps it from breaking apart
• Reserved Pasta Water: That starchy water is the secret to getting your sauce just right
• Parmigiano Reggiano (Optional): Spring for the real aged stuff if you can - it melts better and tastes amazing

Detailed Instructions

Bacon Preparation (10-12 minutes):

Slice bacon into small chunks about 1/2-inch wide so they cook evenly. Start with a cold pan and warm it slowly to get all the fat out. Cook until crispy but watch it doesn't burn, giving it a stir now and then. Take the bacon out with a slotted spoon but leave that tasty fat in the pan.

Building the Base (8-10 minutes):

Turn the heat down to medium. Throw in your finely chopped onions to the bacon fat. Cook them until you can see through them and they're starting to brown a bit. Add some black pepper but hold off on salt since the bacon's already pretty salty.

Pasta Perfection (10-12 minutes):

Get a big pot of water boiling hard. Add plenty of salt - it should taste like ocean water. Drop in your penne and set your timer for 2 minutes less than what the box says. During the last 3 minutes, toss in your frozen peas. Before draining, scoop out 1 cup of that starchy pasta water.

Creating the Sauce (5-7 minutes):

Put your onion skillet back on medium heat. Pour in your heavy cream and keep stirring. Let it bubble gently until it starts to thicken up. Add half your saved pasta water and mix it in. Add some black pepper and taste it before you think about adding any salt.

Final Assembly (3-5 minutes):

Dump your drained pasta and peas into the skillet. Add back your crispy bacon bits. Mix everything gently until all the pasta is coated nicely. If it seems too thick, splash in more pasta water. Let it sit for a minute so the flavors can get friendly.

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In my Italian-American family, we always treated pasta water like it was precious. Just the other day, I was showing my niece how to make this dish, and she couldn't believe how that starchy water completely changed the sauce. It's these small cooking tricks that really make food special.

Heat Management

Watching your temperature is super important for this dish. If your pan's too hot when you add the cream, your sauce might break apart. I always take the pan off the heat for a second before pouring in the cream, then put it back on medium-low to get that smooth, silky sauce.

Pasta Options

Penne works great, but I've tried lots of shapes over the years. Rigatoni gives you bigger, more filling bites, while orecchiette makes little cups that catch the peas perfectly. Just pick something sturdy enough to stand up to the thick sauce and all the mix-ins.

Changing With The Seasons

When spring comes around, I sometimes use fresh English peas - they only need about 2 minutes in the pasta water. In summer, I might throw in some halved cherry tomatoes at the end for a fresh pop. Winter versions can get a tiny sprinkle of nutmeg in the cream for extra warmth.

Chef Secrets

* Don't ever wash your pasta - that starch helps the sauce stick
* Cut your bacon when it's slightly frozen for easier, cleaner cuts
* Let your cream sit out a bit before using for a smoother sauce
* Want it even richer? Finish with a little drizzle of good olive oil

This dish shows what I love about Italian cooking - taking basic ingredients and turning them into something amazing just by cooking them the right way. Whether I'm making it for a quick Tuesday dinner or serving it to friends on the weekend, it always makes people happy.

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Frequently Asked Questions About the Recipe

→ What's the reason for adding peas partway through the pasta cooking?

This keeps the peas just right—tender without overcooking—and saves time by using one pot.

→ Why undercook the pasta slightly?

Stopping short keeps it firm so it won't over-soften when stirred into the hot sauce.

→ Can I prepare this meal ahead of time?

Serving it fresh is best since the pasta softens after sitting too long with the sauce.

→ How do I know if it needs more cream?

If it looks dry after mixing, just add a little cream. The pasta should be evenly coated but not floating in the sauce.

→ Why chop onions so small?

Smaller pieces spread the flavor better and cook faster alongside the bacon.