Ingredients
Scale
- 454 grams ditalini pasta (1 lb)
- 4 slices thick cut bacon (or 6 slices regular cut) chopped
- 1½ cup frozen peas
- ½ cup heavy cream
- ⅓ cup freshly grated Parmesan cheese
- reserved pasta water
- salt and freshly cracked pepper
Instructions
- Bring a large pot of salted water to a boil and cook ditalini until al dente according to package instructions.
- In a large skillet, cook chopped bacon over medium-high heat until browned and crispy.
- Stir in frozen peas, heavy cream, and Parmesan cheese and lower the heat to medium-low, keeping the mixture at a low simmer while stirring frequently until warmed through.
- Reserve 1 cup of pasta water, then drain the ditalini.
- Add the drained pasta to the skillet with the sauce, mixing thoroughly while gradually adding pasta water until the desired consistency is reached.
- Season to taste with salt and freshly cracked pepper.
Notes
For a lighter version, use half-and-half instead of heavy cream.
Feel free to add herbs like basil or parsley for extra flavor.
This dish pairs well with a side salad or garlic bread.
Nutrition
- Serving Size: 1 serving
- Calories: 565
- Sugar: 3g
- Sodium: 650mg
- Fat: 32g
- Saturated Fat: 14g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 70mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.