30-Minute Creamy Bacon Pasta Shells
Silky shells coated in melted herb cheese and bacon fat, studded with sweet spring peas and fresh mint. A simple one-pan dinner balancing rich, salty bacon with bright herbal notes and creamy cheese sauce. Perfect for weeknight dinners or light spring suppers. This version skips heavy cream, relying instead on cheese and pasta starch for velvety richness.
Ingredients
- 8 ounce pasta shellsfarfalle or penne8ounce
holds sauce similarly
- 1 cup green peas, fresh
- 4 slice thick-cut baconpancetta or prosciutto4slice
- 5 ounce garlic and herb Gournay cheesecreamy goat cheese or ricotta5ounce
similar tang and creaminess
- ¼ cup fresh mint, chopped(optional)
- ½ cup Parmesan cheese
- 2 clove garlic, minced
- salt
- ground black pepper
Instructions
- 1
Cook pasta shells according to package directions and reserve 2 cups pasta water.
- 2
Mince garlic.
- 3
Chop bacon into 1/2 inch pieces.
- 4
Chop mint if using.
- 5
Cook bacon in a large skillet over medium heat until crispy. Remove with slotted spoon to paper towels.
- 6
Reserve 2 tablespoon bacon grease in skillet; discard excess.
- 7
Reduce heat to medium-low. Add garlic and saute until fragrant, about 30 seconds.
- 8
Add peas and 1 cup pasta water. Simmer for 2 minutes if fresh peas.
- 9
Crumble in cheese and stir until smooth sauce forms. Thin with additional water if needed.
- 10
Toss pasta, sauce, mint, Parmesan and bacon together. Adjust seasoning.
Tips
Reserve pasta water before draining. Starchy water emulsifies the cheese sauce and prevents it from breaking or becoming gluey.
Don't skip rendering the bacon low and slow; it flavors the oil and ensures crispness. Two tablespoon of fat is enough to coat without greasiness.
Fold in mint at the end so it stays bright and aromatic. Overheating destroys its delicate flavor.
Good to Know
Refrigerate leftovers in an airtight container up to 3 days. Reheat gently in a skillet with a splash of water or broth to restore creamy texture.
Cook pasta and crisp bacon up to 4 hours ahead; store separately. Assemble and sauce just before serving.
Serve immediately while sauce is creamy and peas tender. Finish with extra Parmesan and cracked pepper.
Common Mistakes
Use all bacon grease to avoid an oily, heavy dish. Drain excess before sauteeing garlic.
Don't overcook fresh peas; 2 minutes keeps them bright and tender. Frozen peas need no cooking.
Add cheese slowly while stirring to prevent clumping or breaking of the sauce.
Substitutions
holds sauce similarly
similar tang and creaminess
FAQ
Can I use frozen peas instead of fresh?
Yes. Skip the simmering step or reduce to 30 seconds. Frozen peas are already tender and will warm through quickly.
What if I don't have Gournay cheese?
Substitute goat cheese, creamy ricotta, or even cream cheese. Start with 4 ounces and add more until sauce reaches desired consistency.
How long can I keep leftovers and can I freeze?
Store 3 days refrigerated. Freezing is not recommended; sauce breaks and becomes grainy. Better to reheat fresh in a skillet with broth.