Farfalle with bacon and peas
I have made this farfalle recipe with bacon and peas several times, especially when I need something quick and filling. It's the kind of meal that gets you out of a bind when you don't feel like spending too much time in the kitchen, but still want something that sounds and looks better than plain pasta. I use canned or frozen peas, depending on what I have on hand, and I never skip the bacon, which gives it all the flavor.
Quick Info
Total time: 25-30 minutes
Preparation time: 5 minutes
Cooking time: 20-25 minutes
Servings: 4
Difficulty: easy
Recipe type: quick main dish, suitable for lunch or dinner during the week
Ingredients
500 g farfalle
water for boiling pasta
a can of pre-cooked peas (or frozen peas, if you prefer)
100 ml cooking cream
200 g bacon
salt
pepper
3 garlic cloves
2 tablespoons oil
optional: parmesan for serving
Preparation method
1. Fill a large pot with water, add a little salt, and bring it to a boil. When it starts boiling well, add the farfalle. Cook them according to the package instructions, just until al dente, not too soft.
2. 2-3 minutes before the pasta is ready, add the peas directly into the water over the pasta. The peas don’t need to boil for long, just to heat up and stay firm.
3. When the pasta and peas are ready, drain them in a colander and let them drain well.
4. While the pasta is boiling, cut the bacon into smaller pieces. Heat the 2 tablespoons of oil in a large pot or pan. Add the bacon and let it brown slightly without becoming too crispy. Stir often to prevent burning.
5. When the bacon starts to change color and becomes slightly golden, add the crushed garlic. Let everything cook on low heat for another minute, just enough for the garlic to release its aroma.
6. Pour the drained pasta into the pan along with the peas. Gently mix to combine with the bacon and garlic.
7. Add the cooking cream over the pasta and mix everything on low heat until the sauce is homogeneous. Adjust salt and pepper to taste.
8. Serve the farfalle immediately, and if you like, sprinkle grated parmesan on top.
Why I make the recipe often
This recipe is quick and doesn’t require many special ingredients. It’s easy to adapt to what I have in the fridge, it’s made in one pot and one pan, and the flavor is balanced – the bacon adds savoriness while the peas add freshness. It also stays good the next day, if there’s anything left.
Tips and variations
Tips
Don’t let the bacon burn, as it becomes bitter.
If using frozen peas, you can throw them directly over the pasta without thawing them first.
You can use any type of short pasta, but farfalle holds the sauce and pieces of peas well.
Substitutions
Bacon can be replaced with pancetta or even ham if you don’t have anything else on hand.
Cooking cream can be replaced with unsweetened liquid cream or Greek yogurt for a lighter version.
Canned peas can easily be replaced with frozen peas.
Variations
You can add finely chopped green onions at the end if you want an extra freshness.
Grated parmesan is optional, but it significantly changes the flavor if you want something more intense.
You can also add a bit of chopped parsley when serving.
Serving ideas
Farfalle goes well with a simple salad of raw vegetables or even sliced tomatoes.
If you want to make it even heartier, you can add a tablespoon of butter to the sauce right at the end, but it’s not mandatory.
Frequently asked questions
Can I use another type of pasta instead of farfalle?
Yes, any short pasta, like penne or fusilli, works well in this recipe.
Can I use fresh peas?
Fresh peas need more boiling time, so add them a few minutes before the pasta is ready.
Is it mandatory to add cooking cream?
You can omit the cream, but the sauce won’t be as creamy. It can be replaced with a little milk, but the final texture will be thinner.
How do I make it not too oily?
Use lean bacon and don’t add extra oil if the bacon renders enough fat. You can drain excess fat before adding the pasta.
Nutritional values
Estimate for one serving (without parmesan):
calories: 500-550 kcal
protein: 18-20 g
fat: 18-22 g
carbohydrates: 65-70 g
Values are approximate and can vary depending on the type of bacon or cream used. If you use parmesan, it increases the fat and protein intake.
Storage and reheating
It can be stored in the fridge for up to 2 days in a sealed container. When reheating, you can add a tablespoon of water or milk to restore the creaminess of the sauce, as it thickens when cold. Freezing is not recommended – the peas and pasta change texture.
Ingredients: 500 g farfalle pasta, water for cooking pasta, a can of pre-cooked peas, 100 ml cooking cream, 200 g bacon, salt, pepper, 3 cloves of garlic, 2 tablespoons of oil
