Anastasia Rice March 30, 2026

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Penne Pasta, Peas and Bacon

Name: Penne Pasta, Peas and Bacon
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Italian
Ingredients: 1 tablespoon olive oil; ½ yellow onion, diced very small; 1 cup frozen peas; 6 thick slices of turkey bacon, cut into small slices; ¾ pound penne pasta; ¼ cup heavy cream

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There is something wonderfully comforting about a bowl of Penne Pasta, Peas and Bacon, steam rising, soft pasta ribbons catching the light, and little pops of sweet green peas throughout. This dish feels like a warm kitchen on a weeknight, the smell of sizzling turkey bacon and sweet onions folding into a silky cream, ready in a flash yet special enough for company. Swap in turkey bacon for a lighter, leaner touch that keeps the smoky flavor without weighing the dish down, and you have a meal that hits home any night of the week. If you enjoy lush, buttery pasta recipes, try the cheesy beef and bowtie pasta in garlic butter for another comforting option that leans into bold, savory flavors.

Why This Penne Pasta, Peas and Bacon Works

This Penne Pasta, Peas and Bacon is a pure, uncomplicated pleasure, built from a few everyday ingredients that play off one another. The penne holds sauce in its ridges while the peas add a sweet pop and the turkey bacon brings a gentle smokiness, and a touch of heavy cream ties everything together into a glossy, spoonable coating. It is quick, forgiving, and versatile, making it a reliable weeknight winner and a pleasant surprise on a casual dinner table.

What makes it special is the balance of textures and flavors, the contrast between tender pasta and crisped turkey bacon, the bright bite of peas against the lush cream. It is both familiar and slightly elevated, which is why it is so easy to reach for when you want comfort without fuss. A short list of reasons to love it

fast to make with pantry-friendly staples
comforting and creamy, yet not heavy
easy to adapt with proteins or vegetables you have on hand
family friendly, and great for leftovers

What You’ll Need

The flavors in this Panne Pasta, Peas and Bacon rely on a few simple roles, the starch for body, the peas for brightness, the turkey bacon for savory depth, and the cream for silky coating. You can easily stretch or slim the recipe by adjusting cream or adding broth for a lighter sauce, and turkey bacon keeps the dish lighter while maintaining that smoky note.

1 tablespoons olive oil
½ yellow onion ( diced very small )
1 cup peas ( frozen )
6 turkey bacon ( thick slices cut into small slices )
¾ pound penne pasta
¼ cup heavy cream

Notes, the olive oil is for crisping the onion and turkey bacon, the small dice of onion melts into the sauce, and the peas go in during the final minute of pasta cooking to retain color and texture.

How to Cook Penne Pasta, Peas and Bacon

Bring a large pot of salted water to a rolling boil, the steam should smell like the sea, then add the penne pasta and stir so it does not cling. Cook according to the package instructions minus one minute, so the penne finishes al dente and has a firm bite.
Halfway through the pasta cooking time, add the frozen peas directly to the boiling water, they will thaw and cook quickly, staying bright green and slightly firm. Watch the pot and give it another stir, noticing how the peas float and the surface brightens with tiny bubbles.
Meanwhile, heat the olive oil in a large skillet over medium high heat until it shimmers and smells fruity, then add the finely diced onion and the sliced turkey bacon. Sauté, stirring often, until the onions turn translucent and begin to caramelize and the turkey bacon gets crisp edges, this should smell savory and slightly sweet.
Cook the turkey bacon and onions until the bacon is crisp but not burned, the edges should be golden and the onions tender and glossy, usually 6 to 8 minutes depending on thickness. Adjust the heat if the bacon browns too quickly, you want color without bitterness.
Drain the pasta and peas well, giving them a quick shake so they are not dripping, then transfer them into the skillet with the onion and turkey bacon. The hot pasta will pick up little bits of browned bacon and softened onion as it goes in.
Lower the heat to medium, pour in the heavy cream, and stir everything together, coating the penne and peas in a satin sauce. Let the sauce warm through for a minute or two until it slightly thickens and clings to the pasta, taste and season with salt and pepper.
If the sauce seems too tight, add a splash of the reserved pasta cooking water to loosen it, stirring until smooth and glossy. Finish with a final taste for seasoning, plate warmly, and serve immediately so the sauce is silky and the turkey bacon stays pleasantly crisp.

Prep ~10 minutes, Cook ~12 to 15 minutes, Total ~22 to 25 minutes, Servings ~4, Kcal ~470 per serving

Make-Ahead and Prep Tips

Plan ahead by prepping a couple of components the day before, the tiny dice of onion and the turkey bacon slices will keep happily in an airtight container in the refrigerator for a day. You can parboil the pasta a minute short of al dente, toss it with a drizzle of oil, and refrigerate it so evening assembly is even faster. Freeze the peas in their original package and measure them out ahead of time for a true no-stress finish.

If you want to make the sauce in advance, cook the onions and turkey bacon, cool them completely, then store them in the fridge for up to two days. When ready to serve, reheat that mixture gently in the skillet, add the nearly cooked pasta and peas, and finish with cream, it will taste nearly fresh because the main elements only need to come together briefly.

Storing and Reheating

Refrigerate leftovers in an airtight container for up to 3 days, the pasta will continue to absorb sauce, so expect a slightly drier texture next day. For longer storage, you can freeze the dish for up to one month, though cream based sauces can change texture after freezing, so expect a looser sauce when thawed. If freezing, portion into meal sized containers and cool completely before sealing so ice crystals do not form.

To reheat from the fridge, warm gently on the stove over low medium heat, adding a splash of water or milk and stirring until the sauce loosens and becomes glossy again, this preserves texture and prevents curdling. From frozen, thaw in the refrigerator overnight, then reheat as above. A freshness cue, when the peas are still bright green and the turkey bacon smells smoky and appetizing, the dish is at its best.

Perfect Pairings

A crisp green salad with lemon vinaigrette to cut through the creaminess
Toasted garlic bread for mopping up the sauce
Simple roasted cherry tomatoes with olive oil and basil
Steamed broccoli or asparagus tossed with lemon zest
A light, baby spinach salad with shaved Parmesan and toasted pine nuts

For a completely different yet complementary comfort pick, try the hearty beef and cheese chimichangas when you want something rich and crispy to serve alongside or on another night.

Variations and Swaps

Lemon and herb, stir in a tablespoon of lemon juice and a generous handful of chopped parsley or basil at the end for a brighter profile, the acidity lifts the cream wonderfully.
Mushroom and thyme, add sliced cremini mushrooms with the onions and finish with a pinch of dried thyme for an earthy twist that pairs well with turkey bacon.
Chicken or ground turkey, swap turkey bacon for shredded rotisserie chicken or cooked ground turkey to make the dish meatier, add the protein when you toss the pasta in so it warms through.
Cheesy, stir in ½ cup grated Parmesan and a handful of mozzarella for a richer, clingier sauce that kids will love, finish under the broiler briefly for a bubbly top if you like.
Veggie forward, boost the peas with fresh spinach or peas and asparagus tips added during the last minute of cooking, this keeps the dish light and colorful.
Spicy touch, sprinkle red pepper flakes into the oil when you cook the onion and turkey bacon for a gentle heat that balances the cream.
Lighter version, replace half the cream with well seasoned low sodium chicken broth to reduce richness without losing saucy texture.

Pro Tips for Best Results

Cook the pasta one minute less than package directions, it finishes in the skillet and stays perfectly al dente.
Reserve a cup of pasta water before draining, the starchy water helps coax the cream into a silky, cohesive sauce.
Crisp turkey bacon over medium high heat, watch for golden edges and smell, this is when the bacon flavor is at its peak without burning.
Use a large skillet, the extra surface area keeps the bacon crisp and prevents overcrowding when you add the pasta.
Finish on medium low heat, gentle warmth keeps the cream smooth, high heat can make it separate.
Taste and season at the end, the cream can mute salt, so adjust with salt and pepper after combining.

Frequently Asked Questions

What if I only have fresh peas, can I use them instead of frozen?
Fresh peas work beautifully, and you should add them during the final minute of pasta cooking just like frozen peas. Fresh peas will be slightly sweeter and have a brighter texture, which makes the dish feel even more vibrant.

Can I skip the cream for a lighter dish, what should I use instead?
Yes, replace half or all of the cream with low sodium chicken or vegetable broth and finish with a tablespoon of butter or a splash of milk for creaminess. You can also use a mixture of Greek yogurt and broth, stirring it in off the heat to avoid splitting.

How can I make this vegetarian without losing flavor?
Omit the turkey bacon and add smoked paprika and a handful of sautéed mushrooms or roasted carrots for savory depth, finishing with toasted nuts for texture. A smoked cheese like smoked Gouda stirred in at the end also adds a smoky note.

Is it okay to prepare the pasta completely ahead of time?
You can cook the pasta fully and store it with a drizzle of oil in the fridge for a day, but it will lose some bite. For best texture, cook it one minute less than al dente if you plan to finish it later, then refresh in boiling water for 30 seconds before tossing with the sauce.

Can I reheat Penne Pasta, Peas and Bacon without drying it out?
Yes, reheat gently on the stove over low medium heat, adding a splash of water, milk, or broth while stirring to restore silkiness. Microwave reheating works too, but stop and stir frequently, adding a little liquid to prevent drying.

How much turkey bacon should I use if I want less meat?
You can use 3 to 4 slices instead of 6 for a lighter finishing note, or use 6 and reserve half as a garnish to keep some crisp texture without heavy meatiness. Turkey bacon crisps quickly, so keep an eye on it and remove when edges are golden.

What cheese pairs well with this pasta if I want to add some?
Grated Parmesan or Pecorino Romano are natural choices, adding salty, nutty depth. For a milder, creamier finish, stir in shredded mozzarella or fontina, adding just enough to melt into the sauce without weighing it down.

Final Thoughts

Penne Pasta, Peas and Bacon lives in the sweet spot between everyday ease and cozy comfort, a dish you can pull together in under half an hour that still feels thoughtful and satisfying. The swap to turkey bacon keeps the familiar smoky character while making the plate lighter and approachable, and small tweaks allow you to stretch this recipe into many different meals. Bring this recipe to your table when you want something quick, soothing, and reliably delicious, and enjoy the small pleasures of creamy pasta, sweet peas, and crisped turkey bacon shared with people you care about.

Penne Pasta, Peas and Bacon

Author: anastasia-rice
Total Time: 25 minutes
Yield: 4 servings 1x
Diet: Pescatarian

Print Recipe

Description

A comforting and creamy dish featuring penne pasta, sweet peas, and crispy turkey bacon, ready in under 30 minutes.

Ingredients

Scale

1 tablespoon olive oil
½ yellow onion, diced very small
1 cup frozen peas
6 thick slices of turkey bacon, cut into small slices
¾ pound penne pasta
¼ cup heavy cream

Instructions

Bring a large pot of salted water to a rolling boil, then add the penne pasta and stir.
Cook according to package instructions minus one minute for al dente pasta.
Add the frozen peas halfway through the cooking time.
Heat the olive oil in a large skillet over medium-high heat, then add the onion and turkey bacon.
Sauté until the onions are translucent and the turkey bacon is crispy, about 6 to 8 minutes.
Drain the cooked pasta and peas, then transfer into the skillet with the onion and turkey bacon.
Pour in the heavy cream and stir to coat the pasta and peas.
Season with salt and pepper, adding reserved pasta water if the sauce is too thick.
Serve immediately.