Pasta is one of those products that’s a must-have in every pantry. With it, you can have a hearty and delicious meal on the table in under 30 minutes. This recipe came about because my husband is a huge fan of bacon, but we rarely take the time to make it for breakfast. I thought what the heck, I’d surprise him with it for dinner!
The recipe took just about 30 minutes but could have been even faster if I’d taken the time this week to do my weekly veggie prep. I’ve been traveling a lot so I skipped it. But next week I’m getting back on the ready-to-eat veggie prep bandwagon. It makes cooking with real ingredients easier and faster and my family benefits.
My husband loved it!
Bacon Tomato Cheese & Peas Pasta Recipe
The longest part of this dish is cooking the bacon. You can cook it ahead of time, even on another day, and store the bacon grease and bacon separately. On cooking day, reheat the bacon grease and continue the recipe from there.
Author: Connie
Cuisine: Italian
Type: Dinner
Yield: 6
Prep Time:
Cooking Time:
Total Time:
Ingredients
- 16 oz spaghetti noodles
- 4 oz frozen peas
- 1lb thick sliced bacon
- 1 Tbl olive oil
- ¼ cup chopped white onion
- 1 tsp minced garlic
- 3 Roma tomatoes, seeded and diced
- ½ cup red wine
- 4 Tbl fresh basil
- 4 oz sliced black olives
- ½ cup grated Parmesan
- Salt and black
Instructions
- In a large frying pan on medium heat, cook the bacon in batches until crispy. Remove to a paper towel to drain.
- About halfway through cooking the bacon, in a large pot with a strainer inside, cook the spaghetti in salted water according to package directions. If it finishes before the sauce, pull the pasta out of the water but continue to let the water boil - reheat the pasta and add the frozen peas for 2-3 minutes before tossing with the sauce.
- Continue cooking the bacon and once it's all complete, pour the bacon fat into a heat-safe measuring cup. Return ¾ cup of bacon fat to the pan and discard the rest.
- Add olive oil, onions, and garlic. Saute until the onions are translucent (about 5 minutes).
- Deglaze the pan with the red wine making sure to scrape up the bits of onion and bacon from the bottom of the pan. Add the chopped tomatoes and basil and cook for about 2 minutes (reserve some tomatoes and basil for garnish if you like).
- Toss the cooked pasta and peas (warmed if necessary) with bacon/onion mixture. Top with cheese, olives, and salt and pepper to taste.
- Serve immediately
Oh, this looks delicious! I will definitely have to try this. Thanks for posting the recipe. 🙂
first of all i must say this looks yummy but i am more impressed with your organization. i want to go out and find those containers now, i am constantly throwing away veggies because they are sitting in a drawer i never open or in the back of the fridge. LOVE it!
It makes adding veggies to every meal so much easier! Plus having them on hand makes snacking as easy as reaching for a bag of chips 🙂
Pinned it & it’s going in next week’s menu plan. This sounds divine!
Thanks so much! Let me know if you like it 🙂
This looks yummy! I love the variety of ingredients you used. Looks like a nice pasta dish. Thank you for sharing.