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Fresh Angel-Hair Pasta with Bacon and Peas

Inspired by pasta alla carbonara, this dish features bacon instead of pancetta, while shallots and peas give the sauce texture.

  • Prep:
  • Total Time:
  • Servings: 6

Source: Everyday Food, March 2008


  • Coarse salt and ground pepper
  • 4 slices bacon, sliced crosswise into 1/2-inch pieces
  • 2 shallots, halved and thinly sliced
  • 1 box (10 ounces) frozen peas, thawed
  • 1 cup half-and-half
  • 18 ounces fresh angel-hair pasta


  1. Set a large pot of salted water to boil. In a large skillet, cook bacon over medium until crisp, 5 to 7 minutes. With a slotted spoon, transfer to a paper-towel-lined plate to drain (leave fat in skillet).

  2. Add shallots to skillet; season with salt and pepper. Cook over medium, stirring occasionally, until they begin to soften, 1 to 2 minutes. Add peas and half-and-half; season with salt and pepper. Simmer until slightly thickened, about 2 minutes.

  3. Cook pasta in boiling water until al dente, according to package instructions. Reserve 1/2 cup pasta water; drain pasta, and return to pot. Pour sauce over pasta; toss to combine, adding some reserved pasta water a little at a time to coat. Sprinkle with bacon, and serve immediately.


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