Tasty Penne with Peas Bacon

Creamy penne gets a major upgrade with this dish that brings together homey comfort and fancy flair. Each bite gives you tender pasta wrapped in velvety cream, little bursts of sweet peas, and crunchy bacon bits – it's a simple combo that turns everyday stuff into something you won't forget.

I stumbled on this dish back when I was training to be a chef, and it's stuck with me ever since. The secret I found was cooking the bacon slowly to get all that tasty fat out – that's what makes everything else taste so good.

Must-Have Ingredients

• Penne Pasta: Go for the rough-textured kind so the sauce sticks better to each piece
• Bacon: Don't skimp on thin stuff – thick-cut gives you better texture and stronger flavor
• Frozen Peas: They're naturally sweet to balance out the salty bacon and they keep their shape better than the canned kind
• Yellow Onion: Pick ones that feel heavy and don't have any soft spots for the sweetest taste
• Heavy Cream: The extra fat makes your sauce smooth and stops it from breaking apart
• Reserved Pasta Water: This starchy liquid is the secret to getting your sauce just right
• Parmigiano Reggiano (Optional): Splurge on the real aged stuff if you can – it melts better and tastes amazing

Detailed Instructions

Bacon Preparation (10-12 minutes):

Chop bacon into small chunks about 1/2-inch big so they cook evenly. Start with the pan cold and warm it up slowly to get all the fat out. Cook until they're nice and crispy but watch they don't burn. Stir now and then. Scoop them out with a slotted spoon but leave that yummy fat in the pan.

Building the Base (8-10 minutes):

Turn the heat down to medium. Toss your finely chopped onions into 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 enough salt so it tastes like seawater. Throw in your penne and set your timer for 2 minutes less than what the box says. When there's 3 minutes left, dump in the frozen peas. Before you drain everything, scoop out a cup of that pasta water.

Creating the Sauce (5-7 minutes):

Put your onion pan back on medium heat. Pour in the heavy cream while stirring the whole time. Let it bubble gently until it gets a bit thicker. Add half your saved pasta water and mix it in. Crack in some more black pepper and taste it before you add any salt.

Final Assembly (3-5 minutes):

Add your drained pasta and peas to the skillet. Throw in the crispy bacon pieces. Mix everything gently until all the pasta is coated. If it looks too thick, splash in more pasta water. Let it sit for a minute so all the flavors can mingle.

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Coming from an Italian-American family, I learned early on that pasta water is worth its weight in gold. Just the other day, I showed my niece how to make this dish, and watching her amazement when that starchy water made the sauce come together was so fun. It's these small cooking tricks that really matter.

Heat Management

Getting your heat right is super important in this recipe. If your pan's too hot when you add the cream, the sauce can separate. I always take the pan off the heat for a sec before pouring in the cream, then put it back on medium-low to get that smooth, silky sauce.

Picking Your Pasta

Penne works great, but I've tried lots of shapes with this sauce. Rigatoni gives you bigger bites, while orecchiette makes tiny cups that catch the peas perfectly. Just make sure you pick a shape that can handle the thick sauce and all the goodies mixed in.

Seasonal Variations

When spring rolls around, I sometimes splurge on fresh English peas – they only need about 2 minutes in the pasta water. In summer, I might toss in some halved cherry tomatoes at the end for bright pops of flavor. During winter, a tiny pinch of nutmeg in the cream sauce adds a cozy touch.

Pro Chef Tricks

* Don't ever rinse your pasta – that starch helps the sauce stick
* Slightly freeze your bacon before cutting for cleaner slices
* 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 pasta shows what I love most about Italian food – taking a few simple ingredients and turning them into something amazing with just a bit of care. Whether it's just a quick family meal or dinner with friends, it always brings happy faces to the table.

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Frequently Asked Questions

→ When should I put the peas in the pasta water?

Put them in when the pasta's half done so they cook just right without getting mushy, all in the same pot.

→ Why should I cook pasta less than what the box says?

Cooking it a minute less keeps it slightly firm so it won't turn mushy when you mix it with the hot cream.

→ Can I cook this earlier and save it?

You really shouldn't - it tastes way better fresh since pasta keeps softening the longer it sits.

→ How can I tell if I need to add more cream?

If the pasta looks too dry after mixing everything, pour in a bit more cream - it should look coated but not swimming in sauce.

→ Why do I need to chop onions really small?

Tiny onion pieces spread better through the dish and cook faster and more evenly with the bacon.