Pasta with Bacon and Peas
I came up with this weeknight version of gluten free Pasta with Bacon and Peas when I saw a post somewhere for Pasta Carbonara. However, I didn’t want to use the eggs to coat the pasta because my daughter is allergic to eggs. I was concerned that an eggless version might not be rich enough, but that isn’t the case. The bacon drippings are so flavorful, smokey and rich that I don’t miss the egg one bit. Oh for the love of bacon…
My kids love pasta and bacon, so I knew they would give this a try the first time I made it. Fortunately, they have been willing to shovel a few spoonfuls of peas into their mouths as well, which pleases the momma;-) I have a sneaky feeling that they actually like the peas in there, but don’t want to admit it. And why wouldn’t they? Peas add sweetness and lighten up the dish. Whether they realize that or not, they gobble it up every time I make it!
Pasta and Bacon… Go!
Heat a large stockpot with enough water to cook the pasta. Once it comes to a boil, add the pasta and cook until al dente based on the package instructions. While the water is coming to a boil, begin cooking the cut bacon in a frying pan until browned and crisp. Remove the cooked bacon and let it drain on paper towels. Drain the water from the pasta pot and spoon about a tablespoon of bacon drippings onto the pasta and stir. This will prevent the pasta from sticking and give it some flavor.
Discard most of the bacon grease, leaving about 1-2 tablespoons in the pan. Heat the pan back up and cook the onions until they are soft, then add the garlic, salt and pepper. Once the onions have browned a bit add in the peas, allowing them to heat through. Finally add in the pasta and bacon, mixing everything together and allowing it to heat up. Top with grated parmesan cheese if you’d like and serve!
This also ticks a lot of the boxes on the allergy friendly food chart. It is gluten free, dairy free (omit the cheese or use a dairy free substitute), egg free, soy free, fish free, shellfish free, sesame and tree nut free. I have used just about every shaped pasta by Barilla and Tinkyada for this recipe. As long as you don’t over cook the pasta, it will be fantastic! If eggs aren’t a problem for your family, give my Homemade Gluten Free Pasta a try too! Check out my favorite shaped pastas for more thoughts on the pastas and more of my favorite allergy friendly products.
Pasta with Bacon and Peas
Ingredients
- 1 box Gluten Free Barilla or Tinkyada shaped pasta
- 1 lb sliced bacon ( cut into 1/2″ chunks)
- 1 large sweet onion (thinly sliced)
- 2 cloves fresh garlic ( finely chopped)
- 16 oz bag of frozen peas
- salt & pepper to taste
- ½ cup shaved parmesan cheese (or more to taste/omit if dairy free)
Instructions
- In a very large skillet or saute pan, cook bacon over a medium heat until brown & crispy, but don’t burn it!
- Meanwhile, boil the pasta in a large pot and drain. Scoop the bacon out of the pan and let it rest on paper towels, leaving the drippings behind in the pan.
- Scoop 1 tablespoon of the drippings and put in the pot with the drained pasta, using it to flavor the pasta and keep it from sticking. Scoop the rest of the drippings into a container to save for later use, but leave about a tablespoon in the pan to saute the onions in.
- Once the onions are softened (cooking over a medium heat), add the salt & pepper and garlic. Let it continue cooking until the garlic is soft then add the peas. Stir and let them heat through, then add the pasta and bacon, stirring until combined then top with the parmesan cheese.
- Dinner is done & delicious!!!
