Super creamy and cozy, this Bacon and Pea Ditalini can be served as a side dish to dinner or as a meal on its own! Ready in under 30 minutes and sure to please everyone.
Ingredients
Scale
- 2 cups ditalini (uncooked)
- 6 strips of bacon, diced
- 1/4 cup finely diced onion or shallot
- 1 cup heavy cream
- 1/2 teaspoon kosher salt
- Freshly ground black pepper to taste
- 1/2 cup grated parmesan cheese (plus more for serving)
- 1 cup frozen peas, (slightly defrosted)
Instructions
- Cook the ditalini according to the package directions, reserve a 1/2 cup of the pasta water, then drain and set aside.
- Add the bacon to a large skillet over medium heat. Cook until brown and crispy and then remove to a paper towel lined plate. Drain the grease, reserving 1 tablespoon in the skillet.
- Add the onion to the skillet and cook until softened, about 3 minutes. Pour in the cream and season with salt and pepper. Simmer the cream for 5 minutes to thicken and reduce.
- Stir in the parmesan cheese, then add the peas, stirring to coat in the cream sauce. Add the cooked pasta and bacon and stir to combine. Taste for seasonings and adjust if needed. If the sauce is too thick, add a splash of the reserved pasta water until you have the consistency that you like.
- Serve with more parmesan cheese and black pepper if desired.
Recipe Notes
Store: Store leftover pasta in an air tight container in the refrigerator for up to 4 days.
Reheat: Reheat leftover pasta in the microwave until just warmed through. If the pasta is too dry, add a splash of cream, water or chicken broth before reheating to loosen the sauce.
- Category: Side Dish
- Method: stove top
- Cuisine: American
