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!

★★★★★ 1 vote
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

How to Make Spaghetti with Peas and Bacon


  • 1Cook 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.
  • 2Boil 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).
  • 3Place 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!

Printable Recipe Card

About Spaghetti with Peas and Bacon

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