Buttery Bacon and Peas Pasta
This buttery bacon and peas pasta is a great summer meal, with tons of flavor without feeling super heavy. Serve it alongside some summer veggies, and it’s a delicious dish to put on the table for a hot day.
Ingredients
Pasta Ingredients
- 16 ounces orecchiette pasta or another small pasta shape
- 2 tablespoons butter
- 2 tablespoons olive oil
- 12 ounces thick-sliced bacon or pancetta diced
- 6 to 8 cloves garlic minced
- 12 ounces frozen peas
- 1 teaspoon red pepper flakes
- salt and pepper to taste
- 1/4 cup parmesan freshly grated
Topping Ingredients
- 3 tablespoons olive oil
- 1/4 cup panko
- 1/2 teaspoon dried parsley
- 3-4 tablespoons parmesan freshly grated
- salt and pepper to taste
Instructions
- Cook the pasta according to package instructions, saving about 1/2 cup of the cooking liquid when you drain it.
- While the pasta cooks, prepare the topping. Heat the olive oil in a large skillet over medium heat. Once the oil is hot, stir in the panko, and stir continuously, sauteing for several minutes until the panko is golden brown.
- Transfer the panko to a bowl and stir in the parsley, parmesan, salt and pepper. Set it aside.
- In the same large skillet, begin preparing the pasta part of the dish by heating the olive oil and butter over medium heat.
- Add the diced bacon and saute until it’s cooked through. Add the garlic and saute for another minute and then add in the frozen peas, red pepper flakes, salt and pepper. Stir occasionally, letting the peas thaw and everything meld for about three or four minutes.
- Add in the cooked orecchiette, parmesan and about half of the reserved cooking water. Stir until everything is well coated and the cheese is melted. If you need a little more liquid, use the rest of the water. This will not be a thick, creamy sauce. Instead, you’ll have a light, delicious coating.
- Serve the pasta hot, with a nice sprinkling of the panko mixture on top.