Description
This One Pot Pea and Bacon Pasta is a creamy, comforting dish combining crispy bacon, tender peas, and mini pasta shells cooked together in a rich broth and milk sauce. Ready in just about 20 minutes, it’s a flavorful weeknight meal that minimizes cleanup with everything cooked in one pan.
Ingredients
Scale
Meat and Dairy
- 4 ounces thin-cut bacon
- ½ cup ricotta cheese
- 1 ½ ounces grated parmesan cheese
- 1 ¼ cups whole milk
Vegetables and Aromatics
- ½ cup chopped onion
- 2 cloves garlic, minced
- 1 cup frozen peas
- Fresh parsley, chopped (optional)
Pantry
- 3 cups chicken broth
- 1 (12-oz) box mini pasta shells, uncooked
- ¼ teaspoon salt, or to taste
- Ground black pepper, to taste
Instructions
- Cook the bacon: Heat a large deep sauté pan or wide pot over medium-high heat. Add the thin-cut bacon strips and cook until browned and crispy, about 5-7 minutes. Remove the bacon with a slotted spoon and place on a paper towel-lined plate to drain. Leave your preferred amount of bacon fat in the pan for flavor.
- Sauté onion and garlic: In the same pan with the bacon fat, add the chopped onion and minced garlic. Cook over medium heat until the onion is fully softened and lightly browned, approximately 3-4 minutes, stirring occasionally to prevent burning.
- Deglaze the pan: Pour 1 cup of the chicken broth into the pan, scraping the bottom with a wooden spoon to lift any browned bits. Then add an additional 1 cup of broth and stir to combine.
- Add remaining ingredients and cook pasta: Stir in the whole milk, frozen peas, uncooked mini pasta shells, salt, and black pepper. Bring the mixture to a boil, then reduce heat to a simmer. Cook uncovered, stirring frequently, for about 10 minutes or until the pasta is tender and the sauce is thickened. Add the remaining 1 cup of chicken broth gradually as needed to ensure the pasta cooks through and the sauce remains creamy.
- Finish the dish: Once the pasta is cooked, remove the pan from heat. Stir in the ricotta cheese and grated parmesan until well combined and creamy. Crumble the cooked bacon and fold it into the pasta along with chopped fresh parsley if using. Serve immediately for best texture and flavor.
Notes
- Whole milk is recommended for a creamier sauce, but you can substitute with 2% or a lactose-free milk if preferred.
- Ricotta cheese can be substituted with cream cheese or mascarpone for a similar creamy texture.
- If you prefer a vegetarian version, omit the bacon and use vegetable broth instead of chicken broth.
- Stir frequently while cooking the pasta to prevent sticking and ensure even cooking.