Pappardelle with Peas and Bacon
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Pappardelle with Peas and Bacon is a great way to enjoy a satisfying bowl of creamy pasta without feeling bogged down with heaviness. It has a splash of cream, just enough to cling to the noodles and make it taste heavenly. The bacon is a must for a burst of salty, meaty texture to this dish, so it’s recommended not to omit it. The peas provide that fresh, earthy bite that makes this a pasta dish that you want to eat during the summer. It’s also a lovely way to use your fresh garden peas if you’re lucky enough to have them. You simply need to simmer your fresh shelled peas in lightly salted water for about 6-7 minutes until just tender and add to the pasta with the parmesan cheese at the end. It’s so good!
Don’t have pappardelle pasta? No problem, I’ve made this recipe many times using fettuccini, linguini and penne rigate. I happen to enjoy it most with the pappardelle, but use what you have and enjoy!
Author: Compelled to Cook
- 3 slices bacon large dice
- 6 ounces dried Pappardelle pasta see note
- 2 cloves garlic minced
- 2/3 cup heavy cream
- 1/3 cup frozen peas thawed, see note
- 1/4 tsp kosher salt
- 1/3 cup freshly grated parmesan cheese plus more for serving
- 1 tbsp chopped fresh parsley
- Bring a large pot of well-salted water to a gentle boil.
- Meanwhile, heat a medium skillet over medium heat and cook bacon until crisp-tender. Remove with a slotted spoon to a paper towel lined dish reserving a tablespoon of bacon fat in the pan.
- Add pasta to boiling water and cook according to package directions. Drain pasta, reserving a cup of hot pasta water.
- Heat remaining bacon fat over medium-low heat and add garlic. Sauté for 1-2 minutes until starting to soften but not brown.
- Stir in cream, peas and salt. Heat to a full simmer and allow to reduce for 1 minute.
- Reduce heat to low and stir in pasta, reserved bacon, parmesan cheese and parsley and toss until combined and creamy. Add a small amount of hot pasta water as needed to bring everything together. Season to taste with salt and pepper.
- Serve immediately with additional parmesan cheese.
-Linguini, fettucini and penne rigate work well in this recipe if pappardelle is not available. Simply substitute your favourite using the same quantity size as stated in the recipe.
-Fresh summer peas are optimal in this recipe if you have them. Simmer your fresh peas in lightly salted water for 6-7 minutes until just tender and add at the end with the parmesan cheese
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