Pasta with Peas and Bacon

Pasta. The greatness of pasta cannot be put into words. It is one of the most versatile ingredients, with many different shapes and forms. You can either use it in complex and luxurious dishes, or just use it simple but flavourful ones.

This recipe is one of the latter. Pasta with peas and bacon. I love the simplicity of this dish, yet it has a depth of flavours that makes your senses (2)

I recommendusing good quality extra vergine olive oil, because it brings even more taste to this dish. Recently, my uncle and aunt went to Italy, and brought us back the most delicious and beautiful extra vergine olive oil that I had ever had the fortune of tasting. So yeah, I am absolutely hooked on proper oil now. Don’t use it in cooking though, that will not do the flavour justice and can even make it disappear.

Also, don’t go easy on the Pecorino. My favourite cheese in the whole wide world, Pecorino is a cheese made of sheep’s milk. The most common variety of the cheese is Pecorino Romano, which is the only one available in my supermarket, that comes from the island of Sardinia. Just like the other three, this variety has the Protected Designation of Origin (PDO) status, meaning that there are only several geographical locations where this product can be made and named as such. Pecorino is a hard cheese, crumbly in texture, and sharp and salty in flavour. Excellent for grating over this pasta dish.

A perfect dish for busy weekdays, when no one really wants to cook, but just wants to have a filling meal.

Buon appetito!

Pasta with Peas and Bacon

  • Difficulty: easy
  • Print


  • 250 grams (9 oz) of  dried penne
  • 400 grams (13 and 1/2 oz)of peas (I used frozen)
  • 250 grams (9 oz) of bacon cubes
  • Pecorino cheese
  • Olive oil
  • Pepper and salt

Used kitchen appliances

  • Large pan
  • Sauté pan


  1. Boil the penne according to the guidelines on the package. Probably for about 8 minutes. Drain when ready.
  2. In the sauté pan, bake the bacon cubes on a medium heat. When fat starts to drip out of the bacon, add the peas. Bake these for about 5 minutes, or until fully cooked through.
  3. Transfer the mixture to the pasta pan. Stir until combined.
  4. Add olive oil, pepper, and salt to taste. Watch out for salt though, the cheese and bacon are already quite salty on their own.
  5. Grate over Pecorino cheese to your liking.

3 Comments Add yours

  1. Sabina says:

    You’re making me hungry!!


    1. basilandoil says:

      Yay! Job well done 🙂

      Liked by 1 person

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