Packed with flavour from the combination of peas, bacon, garlic, parmesan, cream and chicken stock, you can whip up this simple pasta in just 20 minutes.
This Creamy Pea and Bacon Spaghetti recipe is perfect for those nights when only a big bowl of comforting pasta will do! This meal is inexpensive and so quick to throw together. Don’t be fooled by how simple it looks – it’s packed with flavour from the combination of bacon, garlic, parmesan and cream.
I love serving this with a big bowl of dressed baby spinach leaves, a green leafy salad with balsamic dressing or steamed broccolini (tenderstem broccoli) on the side. Chilli (red pepper) flakes and extra parmesan are a must for me too! Enjoy the leftovers the next day for a simple lunch.
Is Creamy Pea and Bacon Spaghetti suitable for leftovers?
Creamy Pea and Bacon Spaghetti can be refrigerated in an airtight container for up to 3 days. Reheat in the microwave. Not suitable to freeze.
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Creamy Pea and Bacon Spaghetti
“Absolutely delicious, easy to prepare meal that my whole family enjoyed.” Share Pin Recipe PrintIngredients
- 500 g (1 lb) spaghetti (or any pasta of choice)
- 1 tbsp olive oil
- 100 g (3½ oz) diced bacon
- 2 garlic cloves, finely chopped
- 150 g (1 cup) frozen peas
- 250 ml (1 cup) cooking cream or thickened (whipping/heavy) cream
- 1 tsp chicken stock powder (bouillon) bouillon
- 100 g (1 cup) freshly grated parmesan, plus extra to serve
- Chilli (red pepper) flakes (optional)
Instructions
- Cook the pasta – Cook the pasta as per the packet instructions, minus 1 minute. Reserve 125 ml (½ cup) of the pasta cooking water before draining.
- Cook the bacon – When the pasta is nearly finished cooking, heat the oil in a large, heavy-based frying pan over medium–high heat. Add the bacon and cook for 2 minutes.
- Add the garlic – Add the garlic and cook, stirring, for 30 seconds.
- Deglaze the pan – Add the reserved pasta water to the pan and stir for 30 seconds, scraping up any crispy bits.
- Add the peas – Add the peas and cook for a further minute, until they change colour.
- Finish the sauce – Add the cream and chicken stock powder and cook for 3–5 minutes over medium heat until the sauce thickens.
- Add the pasta to the sauce – Stir through the cooked pasta, followed by the parmesan.
- Serve – Serve topped with extra parmesan and chilli flakes (if using).
Nutrition information
Disclaimer re gluten-free and dairy-free recipes
Michele says:
Another delicious delight
Nicole says:
So glad you liked this one, Michele! Nic x
Penny says:
Absolutely delicious, easy to prepare meal that my whole family enjoyed
Nicole says:
Wonderful to hear, Penny! Nic x
Ciara Niclasen says:
Simple but delicious. Thanks for sharing
vdjopa says:
quick, easy and tasty. The perfect weeknight dish after a long day.