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This dish brings together cozy comfort and fancy flavor in a single creamy penne pasta bowl. Each bite offers soft pasta covered in velvety sauce, with sweet pea surprises and crunchy bacon bits mixed throughout – it's a simple combo that turns basic stuff into something you'll definitely remember.
I found this dish back in my cooking class days, and I still make it all the time. The secret I learned was cooking the bacon slowly to get all that tasty fat out – it makes everything else taste way better.
Key Ingredients
- Penne Pasta: Go for the rough-textured kind so the sauce sticks better to each piece
- Bacon: Don't skimp on thin stuff – get thick-cut for better taste and texture in every bite
- Frozen Peas: They're sweeter than canned ones and balance out the salty bacon while keeping their shape
- Yellow Onion: Pick ones that feel heavy and don't have soft spots for the best sweet flavor
- Heavy Cream: The fat in it makes your sauce smooth and stops it from breaking apart
- Reserved Pasta Water: This starchy stuff helps your sauce get the right thickness
- Parmigiano Reggiano (Optional): Grab the real aged stuff if you can – it melts better and tastes amazing
Cooking Steps
- Getting the Bacon Right (10-12 minutes):
- Slice bacon into small chunks about 1/2-inch wide for even cooking. Start in a pan that isn't hot yet, then turn up the heat slowly to get all the fat out. Cook till it's crunchy but not burnt, stirring now and then. Take it out with a slotted spoon but keep that tasty fat in the pan.
- Starting the Flavors (8-10 minutes):
- Turn heat down to medium. Throw in your finely chopped onions into the bacon fat. Cook them until you can see through them and they're turning golden. Add some black pepper but wait on the salt since bacon's already pretty salty.
- Cooking the Pasta (10-12 minutes):
- Get a big pot of water boiling hard. Make it really salty – it should taste like ocean water. Drop in your penne and set a timer for 2 minutes less than what the box says. Toss the frozen peas in during the last 3 minutes. Save a cup of that pasta water before you drain everything.
- Making the Sauce (5-7 minutes):
- Put your pan with onions back on medium heat. Pour in the heavy cream while stirring all the time. Let it bubble gently until it gets a bit thicker. Pour in half the pasta water you saved and mix it in. Add more black pepper and taste it before you think about adding salt.
- Putting It All Together (3-5 minutes):
- Add your drained pasta and peas to the pan. Mix in the crunchy bacon pieces. Stir everything gently until the pasta's covered in sauce. If it looks too thick, add more pasta water. Let it sit for a minute so all the flavors can mix together.
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Coming from an Italian-American family, I always learned that pasta water is super valuable. Just the other day, I was showing my niece how to make this, and she couldn't believe how that starchy water made the sauce come together. It's these small cooking tricks that really make food taste extra good.
Heat Management
Watching your heat levels really matters in this dish. If your pan's too hot when you add the cream, your sauce might separate. I always take the pan off the heat for a second before pouring in the cream, then put it back on medium-low to get that smooth, silky sauce texture.
Pasta Options
Penne works great, but I've tried lots of shapes with this sauce. Rigatoni gives you bigger bites, and orecchiette makes little cups that catch the peas perfectly. Just pick something sturdy enough to stand up to the thick sauce and all the mix-ins.
Changing With The Seasons
When spring comes around, I sometimes use fresh English peas instead – they only need about 2 minutes in the pasta water. In summer, I might throw in some halved cherry tomatoes at the end for a pop of brightness. Winter versions taste great with a tiny bit of nutmeg in the cream sauce for extra warmth.
Tricks From The Pros
* Don't wash your pasta after cooking – the starch helps sauce stick
* Slightly freeze bacon before cutting for cleaner slices
* Let cream sit out a bit before using for smoother sauce
* For a fancy finish, drizzle some good olive oil on top
This pasta shows what I love about Italian cooking – basic ingredients turned into something amazing with just a little care. Whether I'm making it for a quick family meal or having friends over, it always makes everyone at the table happy.
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Frequently Asked Questions
- → What’s the purpose of adding peas midway through the pasta cooking?
- Tossing peas in halfway ensures they cook just right and don’t turn mushy while saving a step by using the same pot.
- → Why stop cooking the pasta a minute early?
- Cooking the pasta slightly less keeps it firm (al dente) so it won’t go soggy when mixed with the creamy sauce.
- → Can I prep this meal in advance?
- It’s best to eat it fresh since pasta softens and changes texture the longer it sits.
- → How do I tell if I need more cream?
- If the pasta looks dry after combining, add a splash of cream. It should have a light coating, not a heavy pool of sauce.
- → Why are finely diced onions important?
- Tiny onions cook faster and mix evenly with the bacon, giving little bursts of flavor.