Penne With Peas and Bacon

A fast, foolproof penne pasta with sweet peas and crispy bacon, bound together by a glossy, emulsified starchy pasta water sauce.

Why This Recipe Works:

• Starch Gelatinization: Utilizing starchy pasta water binds the rendered bacon fat into a glossy, cohesive sauce rather than a greasy puddle.
• One-Pan Emulsion: Tossing the hot pasta directly in the skillet with the bacon fat and peas ensures maximum flavor absorption.
• Contrast of Textures: Crispy bacon pieces provide a smoky, crunchy counterpoint to the sweet, tender pop of the green peas.

Three years ago, on a rainy Tuesday when my refrigerator was practically empty, I tried to make dinner with nothing but a half-empty box of penne, some frozen peas, and three strips of limp bacon.

I ended up crying over spilled noodles.

My hands were shaking from a long day at work, and I remember picking up the dry tubes one by one off the dusty linoleum.

I used to think you could just toss boiled pasta, steamed peas, and fried bacon together in a bowl and call it a day, but that always resulted in a dry, disjointed mess where the peas rolled to the bottom and the bacon lost all its crunch.

Without an emulsifier, the rendered bacon fat simply pools at the bottom of your plate instead of clinging to the pasta.

The fix is incredibly simple: we use the magic of starch gelatinization by splashing starchy pasta cooking water directly into the pan with the bacon fat and a handful of finely grated Parmesan.

Bear with me here, but the physics of this is fascinating.

As you toss the hot pasta vigorously, the starch acts as a natural bridge that binds the fat and water into a velvety, glossy sauce that coats every single penne tube.

Trust me on this one.

Penne With Peas and Bacon

• Publisher Storied Skillet
• Cuisine Italian-American
• Category Dinner, Pasta
• Prep Time 10 minutes
• Cook Time 15 minutes
• Servings 4
• Calories 450 calories
• Rating 4.8 3031
• Tags penne pasta, peas and bacon, quick dinner, 20-minute pasta

Ingredients

• 340 g penne pasta
• 150 g thick-cut bacon, chopped
• 150 g frozen peas (no need to thaw)
• 2 cloves garlic, minced
• 40 g Parmesan cheese, finely grated
• 1 tbsp Diamond Crystal kosher salt (for pasta water)
• 1/4 tsp freshly cracked black pepper

Directions

1. Bring a large pot of water to a rolling boil. Add 1 tablespoon of Diamond Crystal kosher salt and cook the penne until it is 2 minutes shy of al dente.
2. While the pasta cooks, place the chopped bacon in a cold, large skillet. Turn the heat to medium and cook, stirring occasionally, until the fat renders and the bacon becomes beautifully crisp.
3. Use a slotted spoon to fish out the crispy bacon, leaving the glorious rendered fat in the skillet. Turn the heat down to low and add the minced garlic, cooking for 30 seconds until fragrant.
4. Scoop up 1 cup of the starchy pasta water right before draining the penne. Drain the pasta and add it directly to the skillet with the bacon fat and garlic.
5. Toss in the frozen peas and half of the reserved pasta water. Increase the heat to medium-high and toss vigorously for 1 minute to cook the peas and let the pasta absorb the liquid.
6. Remove the skillet from the heat. Stir in the grated Parmesan cheese, black pepper, and the crispy bacon, tossing rapidly until a glossy, emulsified sauce clings to the penne. Add more pasta water if it looks dry.

Notes

• Salt Conversion: We highly recommend using Diamond Crystal Kosher Salt. If you are using Morton's kosher salt, reduce the volume by half (use 1.5 teaspoons instead of 1 tablespoon) to avoid over-salting your pasta water.
• Science of Peas: Do not thaw the frozen peas beforehand. Adding them frozen directly to the hot pasta preserves their bright green color and sweet flavor, preventing them from turning mushy due to starch degradation.
• Cold Skillet Start: Always start your bacon in a cold skillet. This slow heating process renders the fat efficiently without burning the meat, ensuring your bacon is crispy throughout rather than charred on the outside and flabby on the inside.
• Cheese Quality: This brand of pre-grated Parmesan from the green shaker bottle failed every single test because the added cellulose prevents it from melting smoothly. Always grate your cheese fresh from a block of Parmigiano-Reggiano.
• Storage Behavior: Upon cooling, the starch-and-cheese emulsion will naturally tighten and separate. When reheating, you must add a splash of water or milk and stir vigorously over low heat to re-emulsify the sauce.

Serving Suggestions

This quick pasta is a complete meal on its own, but you can easily elevate the dining experience with a few simple additions.

• Pair it with a crisp, acidic side like our Delicious Tomato Salad to cut through the rich bacon fat.
• Serve it alongside a warm, comforting slice of Garlic Bread Grilled Cheese for the ultimate carb-lover's feast.
• Add a protein boost by serving it next to a juicy slice of Parmesan Crusted Chicken with Creamy Garlic Sauce.
• Garnish with fresh lemon zest right before serving to add a bright, citrusy lift that balances the smoky bacon.
• Drizzle a touch of high-quality extra virgin olive oil over each plate for a peppery finish.

Storage and Reheating

Leftovers can be stored in an airtight container in the refrigerator for up to three days. However, be prepared for a visual change: as the dish cools, the starches will lock up, and the bacon fat will solidify, making the pasta look dry and unappealing.

Do not microwave this on high heat.

To restore its original glory, reheat the pasta in a skillet over medium-low heat. Splash in two tablespoons of water or broth, and toss constantly with tongs until the fat melts back into a smooth, glossy coating.

I do not recommend freezing this dish, as the peas will lose their structural integrity and become unpleasantly mushy upon thawing.

Ingredient Substitutes

If you don't have all the ingredients on hand, these simple swaps will keep your dinner on track without sacrificing flavor.

1. Bacon: Pancetta makes an excellent substitute, offering a deeper, cured Italian flavor profile. If you want a creamier twist, check out our Creamy Pancetta and Pea Pasta.
2. Penne: Any short, ridged pasta shape like rigatoni, fusilli, or campanelle will work beautifully to catch the peas and hold the sauce.
3. Parmesan: Pecorino Romano can be used instead, though it is saltier, so adjust your seasoning accordingly.
4. Peas: Frozen edamame or baby asparagus tips can be substituted if you want a different green vegetable pop.

I hope this simple skillet brings a little bit of comfort to your table, even on those chaotic weeknights when cooking feels like a chore. Let me know how it turns out in your kitchen!