Spaghetti with Peas and Bacon

Sandra McGrath


Eggs would make this dish rich and truly Italian(like a Carbonnara) however I personally do not feel comfortable using them for this dish, even with the greatest care.I suppose the sauce resembles alfredo sauce a bit more but whatever you call it it's a rustic peasant dish that works!

pinch tips: Perfect Pasta Every Time


10 Min


20 Min


Stove Top


1 lb
spaghetti, (any kind, whole wheat as well)
1 can(s)
evaporated milk, (8 ounces)
1/2 stick
1 pkg
frozen peas (small package) or 15oz. canned,drained.
1 medium
onion, chopped
1 pkg
bacon (12oz) cooked until crisp
1/2 c
parmesan cheese, (or pecorino romano if preferred)
1 tsp
black pepper
1/2 tsp
garlic powder

Directions Step-By-Step

Cook the bacon until crisp. Set aside when done and crumble when cooled.You can use regular bacon or pancetta). Cook the onion in the bacon oil until transluscent.
Boil water as directed for pasta and cook about 10 minutes.Add frozen peas to pasta water about 2 minutes before pasta is done and drain in a colander together.(If using canned peas, drain and add to pasta when you get to the next step).
Place pasta in a serving bowl or casserole dish and add melted butter, milk, parmesan,pepper and garlic powder.Top with crumbled bacon, onion, and toss.Add salt to taste if needed or just some additional parmesan cheese.Ready to serve!

About this Recipe

Course/Dish: Pasta
Main Ingredient: Pasta
Regional Style: Italian
Other Tag: Quick & Easy