Cheesy Spaghetti With Bacon and Peas: A Weeknight Delight

I remember countless evenings in my student days, ravenously hungry after long hours in the library. This dish, a slightly more sophisticated take on classic spaghetti carbonara, was my go-to. It was quick, satisfying, and made me feel like I was actually cooking something impressive, even with a near-empty fridge and limited culinary skills. The salty bacon, sweet peas, and creamy, cheesy sauce were the perfect comfort food to fuel late-night study sessions. It still brings back fond memories of those chaotic but cherished times.

Recipe Overview

• Prep Time: 5 minutes
• Cook Time: 25 minutes
• Total Time: 30 minutes
• Servings: 4
• Dietary Type: Not Gluten-Free

Ingredients

• 500g spaghetti
• 1 cup frozen peas
• 1 tablespoon olive oil
• 1 onion, diced
• 4 slices bacon, cut into strips
• 2 garlic cloves, finely chopped
• 250g smooth ricotta cheese
• 300ml light cream
• 1 cup parmesan cheese, grated, plus extra to serve
• 2 tablespoons flat leaf parsley, chopped

Equipment Needed

• Large pot
• Skillet
• Colander

Instructions

1. Begin by cooking the spaghetti in a large pot of boiling salted water according to the package instructions. Usually, this takes around 8-10 minutes, but check your package for specific timing.
2. During the last 2 minutes of the spaghetti’s cooking time, add the frozen peas to the pot. This will ensure the peas are tender-crisp.
3. Once the spaghetti is cooked and the peas are heated through, drain the pasta and peas using a colander, then return them to the empty pot. Set aside.
4. While the spaghetti is cooking, heat the olive oil in a skillet over medium heat.
5. Add the diced onion to the skillet and cook until softened, about 5 minutes. Stir occasionally to prevent burning.
6. Add the bacon strips to the skillet with the softened onion. Cook, stirring frequently, until the bacon begins to crisp. This usually takes about 5-7 minutes.
7. Add the finely chopped garlic to the skillet and cook, stirring constantly, for about 30 seconds, until fragrant. Be careful not to burn the garlic, as it will become bitter.
8. Carefully drain off some of the excess fat from the skillet, leaving a small amount to add flavor and richness to the sauce.
9. Reduce the heat to low. Add the ricotta cheese and light cream to the skillet.
10. Stir the ricotta and cream mixture over low heat until it is thoroughly combined and warmed through. This should take about 2-3 minutes. Do not boil the mixture.
11. Remove the skillet from the heat. Pour the ricotta mixture over the cooked spaghetti and peas in the pot.
12. Add the grated parmesan cheese and chopped parsley to the pot.
13. Toss all the ingredients together thoroughly until the spaghetti is evenly coated with the sauce. Season to taste with salt and freshly ground black pepper. Remember that bacon and parmesan cheese are salty, so add salt judiciously.
14. Serve immediately. Garnish each serving with extra shaved parmesan cheese and a sprinkle of freshly ground black pepper.

Expert Tips & Tricks

• For an even richer sauce, consider using heavy cream instead of light cream.
• If the sauce is too thick, add a splash of the pasta water to thin it out to your desired consistency. The starch in the pasta water will help bind the sauce and pasta together.
• To prevent the ricotta cheese from clumping, bring it to room temperature for about 15 minutes before adding it to the skillet.
• For a smoky flavor, use smoked bacon. Pancetta can also be used as a substitute for bacon.
• If you don’t have fresh parsley, dried parsley can be used, but use about half the amount.

Serving & Storage Suggestions

Serve the cheesy spaghetti immediately after preparation for the best flavor and texture. Garnish with extra shaved parmesan cheese and freshly ground black pepper. A side of garlic bread or a simple green salad would complement this dish nicely.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, microwave in short intervals, stirring in between, or gently reheat in a skillet over low heat with a splash of milk or cream to prevent drying. The sauce may thicken upon refrigeration, so adding a little liquid during reheating will restore its creamy consistency. Freezing is not recommended, as the sauce may separate upon thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	1067.2 kcal	N/A
Calories from Fat	410 g	39%
Total Fat	45.7 g	70%
Saturated Fat	22.8 g	114%
Cholesterol	118.8 mg	39%
Sodium	703.2 mg	29%
Total Carbohydrate	120.5 g	40%
Dietary Fiber	6.5 g	26%
Sugars	6.2 g	N/A
Protein	42.2 g	84%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Vegetarian: Omit the bacon for a vegetarian version. Consider adding sliced mushrooms or sun-dried tomatoes for extra flavor and texture.
• Gluten-Free: Use gluten-free spaghetti.
• Spicier: Add a pinch of red pepper flakes to the skillet when cooking the garlic for a touch of heat.
• Different Cheese: Substitute the ricotta cheese with mascarpone cheese for a richer, sweeter flavor. You can also add other cheeses like mozzarella or provolone along with the parmesan.
• Add Vegetables: Incorporate other vegetables like asparagus, broccoli, or spinach for added nutrients and flavor.

FAQs (Frequently Asked Questions)

Q: Can I use different types of pasta?

A: Absolutely! While spaghetti is classic, you can easily substitute it with other pasta shapes like penne, fusilli, or farfalle. Adjust cooking time according to the pasta package instructions.

Q: Can I make this dish ahead of time?

A: While the dish is best served immediately, you can prepare the sauce ahead of time and store it in the refrigerator for up to 2 days. Cook the pasta fresh when you’re ready to serve.

Q: Is it necessary to drain some of the bacon fat?

A: Yes, draining off some of the bacon fat helps prevent the dish from becoming too greasy. However, leaving a small amount adds flavor and richness.

Q: Can I use frozen peas instead of fresh?

A: Yes, frozen peas are a convenient and perfectly acceptable option. Add them to the pasta during the last 2 minutes of cooking. There is no need to thaw them beforehand.

Q: What if I don’t have light cream?

A: You can substitute light cream with half-and-half or whole milk. If using whole milk, you might want to add a tablespoon of flour to the skillet to help thicken the sauce.

Final Thoughts

This Cheesy Spaghetti With Bacon and Peas is a simple yet satisfying dish that’s perfect for a weeknight dinner or a quick lunch. It’s a versatile recipe that can be easily adapted to your liking with different cheeses, vegetables, or spices. Don’t be afraid to experiment and make it your own! I hope you enjoy this recipe as much as I do. I encourage you to try it and share your creations! Perhaps pair it with a crisp glass of Pinot Grigio for a delightful culinary experience.