This one-pot bacon and pea pasta is the ultimate storecupboard meal. It’s so quick & easy to throw together and tastes wonderful.
If like me, you always tend to have a pack of bacon and half a bag of peas hidden in your freezer, this meal will become a great standby when the fridge is looking empty.
The whole lot is cooked in one pan which saves you time and effort. And one pot meals make clean up a breeze too.
I like to use a saute pan for making this one-pot pasta recipe, but a large saucepan would work just as well. The larger the base, the quicker and more evenly the meal will cook.
How to Make a One Pot Pasta
Start off by frying your bacon.
I’m using 4 slices of streaky bacon for 2 portions of pasta. Instead of bacon rashers, you could use bacon bits, lardons or pancetta cubes.
Either way, if your budget has a little wriggle room, please opt for using pork from free-range or organic pigs.
The majority of pigs in our food chain are treated abysmally. And you and I are the only ones that can change that by refusing to buy cheap pork products. See more here.
If you’re using slices of bacon, dice them up first.
I recommend using smoked bacon for this dish as it has a stronger flavour, so you’ll need to use less.
Once the bacon is crispy, spoon it out onto a plate, trying to keep most of the oil in the pan.
This oil is full of flavour so don’t throw it out!
The oil in the pan will also prevent the pasta from sticking together during cooking.
Return the pan to the heat and add the pasta, water and milk.
Bring to a boil, then reduce the heat and let simmer for around 10 minutes. Stir frequently.
If the pasta starts to look too dry or catch on the bottom of the pan, add a little more water or milk.
As the pasta cooks, starch is released into the cooking water. As this is both absorbed into the pasta and released as steam, the liquid will thicken and reduce into a delicious, creamy sauce.
When the pasta is just cooked, pour in the frozen peas.
Stir well and cook for 2 more minutes.
Remove from the heat. Stir through the knob of butter and the bacon bits.
Serve and enjoy!
- 4 rashers streaky bacon
- 150 ml milk - I used oat milk, but any will do
- 300 ml hot water
- 150 g pasta - I used linguine but any pasta will do
- 75 g peas - frozen
- 1 tbsp butter
- black pepper
Dice the bacon rashers into smal pieces. Fry in a saute pan until crispy.
Remove the bacon from the pan, leaving the oil behind.
Return the pan to a medium heat. Pour in the milk and water, and then the pasta spreading it out into one even layer in the liquid.
Increase the heat, bringing it to the boil. Then reduce the heat to a simmer.
Allow the pasta to cook for the length of time indicated on the packet.
Stir the pasta very regularly.
If the pan starts looking dry, or like the pasta may burn, add more water.
Keep stirring until the pasta is cooked.
Tip in the peas and the knob of butter. Stir well.
When the liquid has reduced to a thick, glossy sauce, and the peas are heated through, toss through the crispy pieces of bacon and serve.
A little black pepper over the top is nice. Taste before adding salt as you my find the bacon has salted the dish perfectly.