Creamy Pasta with Smoked Bacon and Peas

Creamy Pasta with Smoked Bacon and Peas was right in our wheelhouse. Bacon—my favorite “seasoning”—brings a smoky, savory depth, while the sweetness of the Peas provide a nice counterpoint and keep the dish from feeling too heavy. It’s a classic combination, but one that really works here.

We swapped in Ricotta for part of the sauce, and it paid off. The Ricotta added a softer, more delicate creaminess that coated the pasta without becoming overly rich or dense.

We used Rummo Orecchiette, which was a great choice. The little “ears” captured the sauce, bacon, and peas in each bite, making the whole dish feel well balanced and satisfying.

We started with baked Cauliflower, simply seasoned with Salt, Pepper, and Olive Oil, then roasted at 350 until golden brown. The transformation is always a bit surprising—the Cauliflower becomes tender and almost creamy, with just enough caramelization to add depth. In this case, it echoed the richness of the pasta that followed, which made the pairing especially satisfying.

Creamy Pasta with Smoked Bacon and Peas
New York Times
 
This elegant riff on a childhood favorite came to The Times in 2009 by way of Jamie Oliver, the British chef and cookbook author. It was featured in his cookbook “Jamie’s Food Revolution: Rediscover How to Cook Simple, Delicious, Affordable Meals," and it's a favorite of his daughters, Poppy and Daisy. It's wholesome (no powdered cheese!), and it can be ready in about 15 minutes.
 
INGREDIENTS
Yield:4 to 6 servings
 
Sea salt
10   slices smoked bacon or pancetta
1     pound dried mini-shell or other small pasta
2     tablespoons olive oil
1     tablespoon butter
Freshly ground black pepper
2     cups frozen peas
2     tablespoons crème fraîche or heavy cream (we substituted Ricotta Cheese)
2     tablespoons finely chopped fresh mint leaves
Juice of 1 lemon
6     ounces finely grated Parmesan cheese
 
 PREPARATION

1. Bring a large pot of lightly salted to a boil. Meanwhile, cut sliced bacon crosswise into thin slivers, or slice pancetta into julienne. Add pasta to boiling water and cook to taste.

2. While pasta is cooking, place a large skillet over medium heat, and add 2 tablespoons olive oil and the butter. Add bacon or pancetta and a sprinkling of pepper, and fry until golden and crisp. Immediately add frozen peas and stir for a minute or two. Add crème fraîche or heavy cream and chopped mint.

3. Reserve 1 cup of the pasta cooking water, and drain the pasta. Add pasta to the skillet and stir. Add lemon juice, and adjust salt and pepper to taste. Bring to a simmer, then remove from heat. The mixture should be thick; if desired, a splash of the pasta water may be added to the sauce to thin it slightly. Add Parmesan and stir to mix. If desired, serve with a green salad.