Parmesan Pasta with Bacon and Peas is an easy 30 minute weeknight meal! Creamy cheesy pasta with bacon, peas, and carrots. A great way to get picky eaters to eat veggies!
We’ve reached the point of absolute end of the school year chaos.
Between end of year projects and exams and soccer and 7-on-7.
I’m exhausted.
I’m ready to not have to worry about who needs a Benjamin Franklin costume and who needs a terrarium. I’m over stressing out about 2 soccer practices on the same night at the same time in 2 different cities.
I need a vacation.
I’m really relying heavily on no fuss 20 minute dinners like this Parmesan Pasta with Bacon and Peas.
Not only is it incredibly quick and easy to make, it’s one of those dinners that I know nobody is going to complain about. I mean, cheesy pasta with bacon? Who is going to whine about that?! Even my picky kid doesn’t mind the vegetables in this one.
Ingredients
- Small pasta – you can use any small pasta shape for this recipe. I used Barilla’s mini farfalle but you can use ditalini, macaroni, small shells, etc.
- Bacon – I recommend pork bacon for this recipe as you will be using the rendered fat to cook the carrots and onion. If you use turkey bacon, you will need to add some sort of oil to the pan to cook the vegetables.
- Carrots – make sure to dice them about the same size as the onion and peas so they cook in the same amount of time.
- Onion – you can use any color onion you have on hand.
- Chicken broth – I recommend using a low-sodium chicken broth so that you can control how salty the pasta is. You can also make your own chicken broth.
- Frozen peas – you can use canned peas in a pinch but the frozen ones add a better texture to the dish.
- Italian seasoning – if you don’t have Italian seasoning, use any mixture of dried basil, rosemary, marjoram, thyme, and oregano.
- Cream cheese – this is what’s going to make the pasta super creamy and delicious.
- Parmesan – I would recommend buying a wedge of Parmesan and shredding it yourself. I’ve never had good luck melting the pre-shredded Parmesan.
How to Make Creamy Pasta with Bacon and Peas
- Cook pasta. Cook pasta according to package instructions. Reserve ½ cup of the pasta water. Drain pasta.
- Cook bacon. Cook bacon over medium-high heat until slightly crispy. Use a slotted spoon to remove bacon to a paper towel-lined plate. Pour off all about 1 tablespoon of bacon drippings.
- Cook vegetables. Add onion and carrot and cook until softened, about 5 minutes.
- Combine. Add chicken broth, peas, and Italian seasoning.
- Boil. Bring to a boil and cook for 2 minutes.
- Finish. Remove from heat and stir in cream cheese and Parmesan. Add enough of the pasta water to make it creamy. Season to taste with salt and pepper.
How Long Is It Good For?
This pasta will be fine for up to 3 days in the fridge. Make sure to store it in an airtight container to keep it fresh for as long as possible.
You can reheat on the stove or microwave. You may need to add broth or water while you reheat to get it back to it’s creamy consistency.
Can You Freeze It?
If you have leftovers, you can freeze them for up to 3 months. Let it cool completely and then transfer to a freezer-safe airtight container.
When you are ready to serve it, let it defrost overnight in the fridge and then reheat on the stove or microwave. You will probably need to add some broth or water to loosen up the sauce and make it creamy again.
More Weeknight Pasta Recipes
- Cheesy Ham and Tortellini Bake
- One Pot Lemon Chicken with Orzo
- One Pot Pizza Pasta
- Slow Cooker Cheesy Tortellini
- One Pot Chicken Alfredo
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Parmesan Pasta with Bacon and Peas
Parmesan Pasta with Bacon and Peas is an easy 30 minute weeknight meal! Creamy cheesy pasta with bacon, peas, and carrots. A great way to get picky eaters to eat veggies!
Ingredients
- 8 ounces small pasta
- 4 slices bacon, roughly chopped
- 1 cup carrots, peeled and diced
- ½ cup onion, diced
- 1 cup chicken broth
- 1 cup frozen peas
- ½ teaspoon Italian seasoning
- 3 ounces cream cheese
- ½ cup Parmesan, plus more for serving
- salt and pepper, to taste
Instructions
- Cook pasta according to package instructions. Once cooked, reserve ½ cup of the pasta water. Drain pasta.
- While the pasta cooks, cook bacon over medium-high heat until cooked. Use a slotted spoon to remove bacon to a paper towel-lined plate. Pour off all about 1 tablespoon of bacon drippings.
- Add onion and carrot and cook until softened, about 5 minutes. Add chicken broth, peas, and Italian seasoning. Bring to a boil and cook for 2 minutes.
- Remove from heat and stir in cream cheese and Parmesan. Add enough of the pasta water to make it creamy - add slowly so it doesn't get too watery. Season to taste with salt and pepper.
- Serve with extra Parmesan and black pepper, if desired.
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Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 332Total Fat: 16gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 45mgSodium: 844mgCarbohydrates: 33gFiber: 4gSugar: 6gProtein: 15g
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