Ingredients
Pasta
- 300 g Dried pasta
- 1 tsp Olive oil
- Salt
- Freshly ground black pepper
Vegetables & Meat
- 250 g Bacon, cut into small pieces
- 1 Onion, peeled and finely chopped
- 2 Cloves Garlic, peeled and finely chopped
- 3 Courgettes (zucchini), trimmed and cut into small pieces
- 200 g Petit pois (frozen peas)
Dairy
- 250 g Cream cheese (any kind)
- 50 g Parmesan cheese, grated (optional)
Instructions
- Boil the Pasta: Bring a large pan of salted water to a boil and add the dry pasta, cooking according to package instructions.
- Sauté Vegetables and Bacon: While the pasta cooks, heat olive oil in a large saucepan or deep frying pan. Fry the bacon pieces, chopped onion, garlic, and courgettes until softened and starting to brown, which should take about the same time as the pasta cooks.
- Add Peas to Pasta: 3-4 minutes before the pasta finishes, add the frozen peas directly into the boiling pasta water to cook alongside.
- Make Creamy Sauce: Remove the pan with the cooked vegetables and bacon from heat. Stir in the cream cheese, salt, pepper, Parmesan cheese (if using), and add a couple of ladles of the pasta cooking water. Mix until the sauce is smooth and creamy.
- Combine Pasta and Sauce: Drain the pasta and peas, then add them to the vegetable and cream cheese sauce. Toss thoroughly to combine and serve immediately.
Notes
- Use any variety of dried pasta such as penne, fusilli, or spaghetti based on preference.
- Olive oil adds flavor and prevents sticking; you can substitute with any neutral cooking oil if desired.
- For a vegetarian version, omit the bacon or replace it with a plant-based alternative.
- Frozen peas can be substituted with fresh peas if in season.
- Adjust salt and pepper to taste, especially if using salted bacon or Parmesan.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Italian
