Creamy Baked Pasta with Peas & Bacon
Course: MainCuisine: ItalianDifficulty: EasyServings
6
servingsPrep time
15
minutesCooking time
30
minutesIngredients
400 g penne pasta (or similar short pasta)
200 g bacon lardons or chopped streaky bacon
1 small onion, finely diced
2 cloves garlic, minced
250 g (2 cups) frozen peas, thawed
30 g (2 tbsp) butter
30 g (2 tbsp) all-purpose flour
100 ml (⅓ cup + 1 tbsp) cream
350 ml (1½ cups) chicken or vegetable stock, warmed
75 g (¾ cup) grated Parmesan cheese
125 g (1 cup) shredded mozzarella (or Gruyère)
Salt and freshly ground black pepper, to taste
Small pinch of nutmeg (optional but recommended)
Directions
- Cook the Pasta
Boil pasta in salted water until just under al dente.
Drain and set aside. - Crisp the Bacon
Cook bacon in a large skillet over medium heat until lightly crisp.
Remove and set aside, leaving the fat in the pan. - Soften the Onion
Add onion to the same pan and cook 4–5 minutes until tender.
Stir in garlic and cook for 1 minute. - Make the Sauce
Add butter and melt. Stir in flour and cook for 1–2 minutes.
Slowly whisk in the warm stock, stirring constantly until smooth.
Simmer until slightly thickened.
Add the cream, Parmesan, nutmeg (if using), salt, and pepper.
Cook another 2–3 minutes until velvety. - Combine
Fold in pasta, peas, and bacon until well coated. - Assemble
Transfer to a greased baking dish.
Top with shredded cheese. - Bake
Bake at 180°C for 20–25 minutes until bubbling and golden.
Optional: Broil 2–3 minutes for a crisp top.
Notes
- ✔ Stock adds depth — choose a good-quality one.
✔ Don’t skip the cream; it replaces the body that milk usually gives.
✔ Undercook pasta slightly so it finishes perfectly in the oven.
✔ A sprinkle of extra Parmesan before serving boosts flavor
