Intro
These are literally the things I tell myself, “Ashley, you can’t post another pasta recipe. Don’t you remember the cauliflower pasta from just a couple weeks back? You’re long due for a salad of sorts. People are going to think that all you eat is pasta.”
You know what self, I love pasta and I’m okay if the world knows it. And I do know that you, my sweet reader, understand that I eat more than pasta but you also should know that pasta is our go to. It’s one of those “gah! I have no idea what’s for dinner and the kids are telling me their ‘starving’ and after I rant about how they’re not actually starving and I remind them how incredibly fortunate we are to not have to worry about where our next meal is coming from they’ll not only be hungry but also exhausted from all their eye rolling. So pasta it is, along with whatever I can find in the refrigerator.”
There’s not a fight when pasta is on the table. I don’t mean to paint such a bleak picture as our kids are generally quite good about eating what is on the table but it’s so disheartening when they wander into the kitchen while I’m contentedly cooking dinner, leisurely sipping on a glass of wine, the birds are chirping outside my sun lit window, perhaps I’m even humming a bit – you get the picture. And then I hear, “Mom, what’s for dinner?” The birds are silent, my palms start sweating. Should I answer them? But I know what they are going to say. Their little noses scrunch up, body buckles as if its been under intense pressure, eyes roll back and the moan begins as if they’ve just found out the world is ending or they lost their screen time. But with pasta for dinner I happily inform them, “It’s pasta!” And then wait for the cheers.
I’ve made this pasta twice because after the first time I received such rave reviews -I even won the title of “Best Mom Ever”. So I’m here to pass along this magical recipe because we could all use a few cheers now and again and we can all, I think, do a better job of helping one another get a few cheers.
In our house we always have these ingredients on hand; bacon, frozen peas, cream, Parmesan and spaghetti. The mint is not necessarily a staple except in the spring when I can’t keep it from taking over my garden. But how many times do we buy a bunch of herbs or the ones that come in those plastic clam shells, we use about a quarter of the package and then leave the rest to wither in the fridge? Well, not today. Mint and bacon may seem a bit odd, I doubted myself a bit too, but it’s coolness tips this comforting dish into one that feels a bit like spring. In fact, when the fresh peas start to appear I’d recommend using those. Or, oh oh oh, you know what? I think halved sugar snap peas cut gracefully on the bias would be a really nice when they’re in season. Although don’t get me wrong, I have no problem with frozen peas.
I hope this pasta brings you all the many cheers you deserve. Even if it’s cheers from yourself because we need those too.
Creamy Spaghetti with Bacon, Peas and Mint
Ingredients
8 ounces spaghetti
7 slices bacon, cut into 1/4-inch slices
1 cup frozen peas
1/2 cup heavy cream
1 cup finely grated Parmesan
1/2 cup mint leaves
salt and pepper
Instructions
Cook the pasta in heavily salted water.
While the pasta cooks saute the bacon pieces until crispy. Drain off the bacon grease (save it for your eggs in the morning) before adding in the peas. Saute until just warmed through then stir in the cream. Add the pasta along with a splash of pasta water and toss the pasta around in the sauce. Simmer gently until the sauce coats the pasta. Stir in a pinch of salt and a good bit of freshly cracked pepper. Add more pasta water as needed. Stir in half of the grated Parmesan.
Transfer the pasta to a serving dish then tear the mint leaves over top. Finish with the mint and remaining Parmesan.
I was about to leave a comment of that pea bedecked spring pasta recipe. It really caught my fancy but then I scrolled on and read about your alter ego party. I sat here on the sofa in a tiny daze thinking about alter egos, my alter ego, and does she have an alter ego…and is that me? Thank you for the little moment of musings that you set off. As always I enjoy reading your blog as much as the recipes.
I so love that you had a moment to sit and think on that. Makes me so happy. And thank you for the kind words.
I absolutely LOVE the simplicity of this dish. Pasta could not be a more versatile thing…it can be dressed up or dressed down and it’s always itself!
Wow, “Best Mom Ever” accolades don’t get handed out easily in our house, so this must be quite some pasta!! 😉 It looks delicious and I must admit that I have some fresh english peas to use up (and quickly!!) so this may very well be how that happens;)
lovely photos and nice dish, reminds me of a nice carbonara, love the idea of adding mint to this, so thank you!
It’s similar but instead I use cream and no eggs. No fear of scrambling here!
I love that image!! “The birds are silent, my palms start sweating.” Right after the idyllic scene.
This sounds like a wonderful weekday meal. Thank you!!
This was exactly what I needed the day you posted it – I stopped for bacon and cream on the way home and that’s what we had for dinner. And then I forwarded it along to a few friends. Lovely, as always – thank you.
I absolutely LOVE the simplicity of this dish. Pasta could not be a more versatile thing…it can be dressed up or dressed down and it’s always itself!
Oh man, the number of times that pasta, Parmesan, pasta water and whatever veggies we have in the fridge has saved me a trip to the supermarket is ridiculous. Last night it was shells, proscuitto and broccoli. Pasta water is so under-rated. Plus it’s an awesome excuse to keep lots of Parmesan in the fridge. Can’t go wrong. This looks delish! Xx
We couldn’t agree more. It’s such a crowd pleaser.
You had me at bacon….
Any suggestions what you would sub the bacon for, to make it vege friendly? Thank you!
Smoked paprika always add a nice smokey flavor when bacon isn’t permitted. Also a deeply caramelized mushroom would add a hit of umami.