Ditalini Pasta with Bacon and Peas is a creamy, savory pasta recipe ready in 30 minutes, with smoky bacon, sweet peas, and Parmesan in every bite!
Looking for more easy pasta recipes? Try my quick Pasta Carbonara, Easy Chicken Orzo Recipe, this One Pot Lemon Orzo pasta or this One Pot Pasta Primavera next!
Ditalini Pasta with Bacon and Peas is what I make when everyone’s hungry and I need dinner to come together fast, but I still want it to taste like I tried.
Crisp bacon, sweet peas, and Parmesan melt into a light creamy sauce that coats every little noodle!
You cook the pasta while the bacon crisps, then everything finishes together in the skillet with cream, Parmesan, and a splash of reserved pasta water to make it glossy and clingy.
My kids don’t pick around the peas in this one, which tells me it’s a keeper!
What others are saying:
“I made this tonight and followed it completely, it was so yummy. I paired it with grilled chicken, perfect!!” Lisa
Ditalini Pasta recipe ingredients:
- Ditalini pasta: Any short pasta works if that’s what you’ve got, but I reach for ditalini because it scoops up the sauce and mix-ins so well. You can use a whole wheat pasta for more fiber if you like!
- Thick-cut bacon: Regular cut is fine too, just keep an eye on it so it crisps without burning!
- Frozen peas: I add them straight from the freezer, but you can use canned if that’s what you have!
- Heavy cream: I stick with heavy cream here since it thickens into a light creamy sauce without needing anything extra.
- Freshly grated Parmesan cheese: I grate it myself so it melts smoothly and doesn’t clump!
How to make this easy pasta recipe:
This one comes together fast and feels fancy for how little effort it takes! Scroll down to the recipe card for complete instructions.
- Boil the pasta until al dente.
- Save some pasta water.
- Cook bacon, then stir in the peas, cream, and Parmesan.
- Toss the pasta into the skillet and stir to coat.
How to store leftovers:
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat gently on the stovetop or in the microwave, and add a splash of water or cream if the sauce tightens up after chilling!
To freeze, cool completely and store in a freezer-safe container for up to 3 months!
Thaw in the fridge overnight when you can, then reheat gently. The pasta will be a bit softer after freezing, so if you prefer it al dente I would serve it fresh.
Serving suggestions:
Try it with No Knead Artisan Bread, Mom’s Homemade Buns, Garlic Bread, or Homemade Breadsticks to soak up the creamy sauce!
I also like to add a quick veg like Cheesy Baked Asparagus, Air Fryer Green Beans, or Roasted Carrots to round it out!
If you want to add more protein, add some Grilled Chicken Thighs or Baked Pork Chops!
Ditalini Pasta with Bacon and Peas
written by Ashley Fehr
Ingredients
- 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
- In a large pot of boiling, salted water, cook ditalini just until al dente according to package directions.
- Meanwhile, cook bacon over medium-high heat in a large skillet until browned and crisp.
- Add the peas, cream, and Parmesan and reduce the heat to medium-low. Keep at a low simmer, stirring often, until heated through.
- Reserve 1 cup of pasta water and drain the ditalini.
- Add the drained pasta to the skillet with the sauce and stir, adding pasta water and stirring until the sauce and pasta come together.
- Taste and season with salt and pepper.
Notes
- Pasta: any cut of pasta will work with this recipe, but ditalini is a favorite here. Peas: peas add a fun pop of color and nutritional value, but you can swap them for another veggie or some fresh chopped spinach.
- Cream: a touch of heavy cream adds richness and delicious flavor! I don’t recommend milk or light cream because the sauce won’t get as thick.
- More sauce: This pasta has a light cream sauce. If you want a very creamy sauce, you can double the cream and increase the Parmesan to ½ cup.
- Other substitutions: the ingredients in this recipe are so few, and each is chosen for a reason! You are welcome to play around with it, but if you find you’re changing it a lot, you might want to have a look at my other pasta dishes to see if there’s something else you’d enjoy more.
- Store: Store this dish in an airtight container in the refrigerator for 2-3 days. Allow it to cool to room temperature before putting it in the fridge.
- Freeze: You can freeze this recipe if you need to. Let it cool completely, then store it in freezer-safe bags or containers and freeze it for up to 3 months. Defrost and reheat in the microwave or on the stovetop.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Tag @thereciperebelVariations and Substitutions
- Different veggie: Swap peas for chopped spinach, or use another quick-cooking vegetable.
- Extra creamy: Double the cream and increase the Parmesan for a thicker, creamier finish!
- Gluten-free: Use gluten-free ditalini or another gluten-free short pasta.
- Fresh herbs: Add parsley or mint right at the end for a fresh finish.
- Make it vegetarian: Ditch the bacon for a creamy vegetarian pasta dish!
- Add heat: Stir in red pepper flakes for a little kick.
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