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Creamy farfalle with peas and bacon

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As someone who really appreciates pasta, I have to say, this Creamy farfalle with peas and bacon was tasty and very easy to make.

Well, I got some good news today. I’ve been accepted to the nursing program! God is soo good! I am very thankful, especially knowing how difficult it is for soo many who hope to get into nursing. God is gracious.

Well, I guess you can call this my celebration lunch. This good news calls for a 2-day celebration. Tomorrow I’m making vareniky and apple pie. 

Ingredients for farfalle with peas and bacon:

12 ounces dried farfalle (bow-tie pasta)
6 ounces lean bacon, chopped
1 large garlic clove, pressed
1 1/4 cup heavy cream
1 cup green peas, thawed if frozen
2/3 cup grated parmesan cheese
1/4 cup fresh parsley, chopped

How To Make Creamy farfalle:

1. Bring a medium pot of salted water to a boil. Add farfalle and cook according to package instructions until “al dente.” Drain and set aside.

2. Meanwhile, In a large skillet, over high heat, saute bacon until browned (3-4 minutes). Remove from heat and use a paper towel to soak up most of the fat.

3. Place skillet with bacon back over high heat. Add garlic and saute about 1 minute.

4. Add heavy cream to skillet and simmer for about 5 minutes. Add the peas to the skillet and return to a simmer. Cook about 3 more minutes.

5. Add parmesan cheese into sauce.

6. When pasta is ready, drain it and put it back into the pot. Pour sauce over pasta and stir in the chopped parsley. Enjoy!

Celebration Part I: Creamy farfalle with peas and bacon

5 from 6 votes
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Author: Natasha of NatashasKitchen.com
Skill Level: Easy
Cost to Make: $5-$6
Servings: 4

Ingredients

  • 12 ounces dried farfalle bow-tie pasta
  • 6 ounces lean bacon chopped
  • 1 large garlic clove pressed
  • 1 1/4 cup heavy cream
  • 1 cup green peas thawed if frozen
  • 2/3 cup grated parmesan cheese
  • 1/4 cup fresh parsley chopped

Instructions

  1. Bring a medium pot of salted water to a boil. Add farfalle and cook according to package instructions until done then drain and set aside. 

  2. Meanwhile, in a large skillet, over high heat, saute bacon until browned (3-4 minutes). Remove from heat and use a paper towel to soak up most of the fat.

  3. Place skillet with bacon back over high heat. Add garlic and saute about 1 minute.
  4. Add heavy cream to skillet and simmer for about 5 minutes. Add the peas to the skillet and return to a simmer. Cook about 3 more minutes.
  5. Add parmesan cheese into sauce.
  6. When pasta is ready, drain it and put it back into the pot. Pour sauce over pasta and stir in the chopped parsley. Enjoy!

 

natashaskitchen

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved recipes with YOU. Thanks for stopping by! We are so happy you're here.

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  • Cindy L
    December 9, 2018

    Made your beef stew today!! AWESOME!! Reply

    • Natashas Kitchen
      December 9, 2018

      I’m so glad you enjoyed it! Reply

  • Luda
    April 30, 2018

    Hi Natasha. Thank you for the recipes This Salad it’s good just hot or I can eat cold. Thank you 😊 Reply

    • Natasha's Kitchen
      May 1, 2018

      You’re welcome Luda! I’m glad you enjoy the recipe both ways. Thanks for sharing your great review! Reply

  • Mo
    April 27, 2018

    Natasha,

    Clarification on your instructions.

    Should we leave pasta swimming in water after it is done and when making the sauce? Or… Should the pasta be drained immediately once done and then onto the sauce? Reply

    • Natasha
      natashaskitchen
      April 27, 2018

      Hi Mo, I drain the pasta so it doesn’t overcook 🙂 Reply

  • Catherine Scarpantonio
    March 28, 2017

    was so yummy. I added a 14.5 oz can of drained diced tomatoes and only used bacon fat i had no bacon in he house
    i wil be making this again Reply

    • Natasha's Kitchen
      March 29, 2017

      That does sound yummy Catherine! Thanks for sharing 🙂 Reply

  • Anna
    July 29, 2016

    I just made this pasta for dinner and it was perfect!!! It tasted even better then I expected! I loved everything about it! Defiantly recommend Reply

    • Natasha
      natashaskitchen
      July 30, 2016

      Anna, I’m so glad you liked the recipe and thank you for the nice review 😁. Reply

  • Rebekah
    March 20, 2015

    Wow this is solo good Iv’e tried it and it was amazing!! Reply

    • Natasha
      natashaskitchen
      March 20, 2015

      Thank you Rebekah! I’m so glad you enjoyed it 🙂 Reply

  • Anna
    April 2, 2013

    great recipe Reply

  • lina
    November 6, 2012

    do you add butter Reply

    • Natasha
      natashaskitchen
      November 6, 2012

      No, bacon does the job 🙂 Reply

  • julia
    March 30, 2012

    hi Natasha,
    my sister told me about your blog and I had to check it out as soon as I heard about all the recipes you have. I recently got married and guess what? I have probably made about 40% of your dishes 🙂 and they are all delicious. I promise every time we have ppl over they ask for the recipe and I say “check out Natasha’s kitchen” I admire how open you are about your faith and I’m proud that such a resourceful woman is also a sister in Christ. Keep up the grate work and keep posting those goodies girl!
    thank you and bagato blagoslovin’!
    julia Reply

    • Natasha
      natashaskitchen
      March 30, 2012

      Julia, Thank you so much! 40%? I’m impressed!! Your comment is such a blessing to me. Thanks for sharing my blog with others and God bless you too! Reply

  • Dina
    January 12, 2012

    Add sun dried tomatoes to it! Delicious!!:) Reply

    • Natasha
      natashaskitchen
      January 12, 2012

      Yumm! Thanks Dina Reply

  • September 1, 2011

    this was really good 🙂 i made it with some sauteed squash as well. Yum 🙂 Reply

  • lils
    August 11, 2011

    what other veggies would be good with this? i’m not really into peas. 🙂 Reply

    • Mo
      April 25, 2018

      Asparagus will work well with a dish like this.

      It is between this one and another I found online to try out for the first time.

      Natasha, your dish looks: straight forward, simple and delish!

      Mo Reply

      • Natasha's Kitchen
        April 25, 2018

        I hope you enjoy the recipe Mo! Please let me know what you think when you decide to make it! Reply

        • Mo
          April 26, 2018

          Hi Natasha!

          The other recipe I was talking about is vodka cream sauce, so I will be making yours instead. I like Vodka Cream Sauce, but was looking for something a bit different. Was looking for a Pink Cream Sauce, but reviews weren’t so good for the recipes out there online. Pink Cream Sauce is different from Vodka Cream Sauce as you probably know.

          Perhaps you could post a dynamite Pink Cream Sauce too? This goes with salmon. So, I will be adding salmon to your dish too. I like that you added bacon to the traditional peas. Yum! Everything is so much better with bacon. 😉

          I won’t be making this too soon because I had oral surgery, a fibroma, removed two days ago. When the inside of my cheek is healed, I will try it out and let you know!

          Thanks for posting this.

          Mo Reply

        • Mo
          June 1, 2018

          Tonight was the night Natasha.

          I made your recipe with a few extra additions.

          My folks and I LOVED IT!

          The last step of the parm cheese into the sauce… I thought oh man is this to much cheese? Then I thought, wait it gets tossed with a lot of pasta and other ingredients… To much cheese? Nope, perfecto.

          Thanks for a wonderful recipe.

          Now… About that pink salmon sauce? 😉

          P.S. I added: salmon pieces, sauteed in skillet with light salt/pepper and flour. Also added pine nuts. Was going to add sun dried tomatoes… Haven’t had them in years and after opening up package and smelling them, smelled yum, I refrained using them. I felt sun dried tomatoes would’ve overpowered the entire dish.

          You rock and this recipe does too!

          Thanks again!

          Mo Reply

          • Natashas Kitchen
            June 2, 2018

            So awesome Mo! Thanks you so much for sharing that with me :). I’m all smiles!

        • Mo
          June 1, 2018

          I forgot to mention that I used flat leaf parsley, Italian fresh, instead of regular parsley. Don’t like regular parsley taste and texture. The flat leaf was excellent in the dish.

          Mo Reply

          • Natashas Kitchen
            June 2, 2018

            I’m so glad you enjoyed it!

        • Mo
          August 9, 2018

          Hey Natasha!

          Been awhile.

          So, my next 5 star dinner venture is filet mignon.

          I wanted a cream sauce, but not to heavy and big on flavor.

          So, I type in filet mignon with bacon cream sauce, etc. a few days ago.

          I found about 5 and narrowed it down to one that looked mouth watering worthy….. I looked at the name of the one whose meal is on the food blog…

          https://natashaskitchen.com/filet-mignon-in-mushroom-wine-sauce/

          I said to myself??? Natasha why does that name sound familiar. OH NO WAY??? The farfalle recipe woman?

          I watched the video and wanted to eat the filet mignon and sauce all day long, all day strong. 🙂

          This is your post above isn’t it? If so, trying number two on your blog tomorrow for folks for dinner.

          Question. How many minutes on each side of filet to get it just past the pink, but not dried out? I don’t like bloody.

          I’ll let you know how it turns out!

          Thanks for the wonderful recipes.

          Mo P.S. Your notifier doesn’t work. When you respond to me, nothing notifies me via email that you have posted. Not sure if a tweak needs to be done on your end? Reply

          • Natashas Kitchen
            August 10, 2018

            HI Mo! I’m so happy you discovered another recipe! depending on the thickness of the cut this may vary slightly. Our cuts were cooked to a medium-rare level of doneness at 3-4 minutes. For medium level doneness it took 5-6. So medium well doneness may be 7-8 minutes? Watch it closely of course and determine the best time based on thickness. I hope this helps.

          • Mo
            August 10, 2018

            I will be using bacon fat to skillet cook the filet mignons since it infuses more flavor and can stand higher heats than butter and olive oil.

            The rest of the sauce I will use you recommendations. Adding bacon to the sauce too. Yum!

            I thought I would post this comment to give others the idea of how great bacon fat can work.

            I even use it to make scrambled eggs now and used to use butter, seasoning skillet kinda thing. Believe it or not, butter would make my scrambled eggs a bit greasy, bacon fat, not. Hard to believe. I know. 😉

            Mo

          • Natashas Kitchen
            August 10, 2018

            Thank you for sharing that! 🙂

          • Mo
            August 10, 2018

            Hi Natasha.

            Thanks for responding.

            Just got back with all the fixings for tonight.

            I could not find Barefoot Merlot. I got Ravens Wood Merlot, 2011. Is this an OK substitute?

            Also, local high end grocery store, butcher area, filet mignon cuts were huge and 2.5 or so inches high. They cut it horizontal to make a small portion, almost like a hockey puck. It is an inch high. Will the filet mignon still work in your recipe?

          • Natasha
            August 10, 2018

            Hi Mo, the thickness of the cuts can vary and you would just cook it a little less or cook to desired doneness keeping in mind a thinner filet will cook faster. A different brand of merlot should still work fine.

          • Mo
            August 13, 2018

            The filet mignon recipe was outstanding and the steaks came out perfect. It is reheating that is going to be the challenge since I made extras.

            If you want me to post on the filet mignon recipe, let me know.

            Only thing that needed more time was reducing and sauce thickening.

            Thanks for another great share Natasha!

            Mo

          • Natashas Kitchen
            August 13, 2018

            You’re welcome Mo. Thank you for your feedback 🙂

  • anna
    June 19, 2011

    I’m making this sometime this week for sure! 🙂 Reply

  • Irina
    April 12, 2011

    This turned out really yummy 🙂 Thanks for the recipe! Reply

  • Olga
    April 6, 2011

    wow wow WOW!!!! this is my husbands new favorite! Absolutely DELICIOUS!!! 🙂 thanks so much for the recipe! You have an awesome website, I just randomly found it the other day and have looked thru several recipes and am planning on trying lots more 🙂 Thanks again! Reply

    • Natasha
      April 6, 2011

      Thank you Olga – I really appreciate you stopping by and letting me know how much you enjoyed that Pasta! I love good reports! And it definitely inspires me to post more 🙂 Reply

  • Lana
    February 15, 2011

    Congrats on being accepted to the nursing school. I have just finished it in December 2010. Now looking for a job. It’s a great profession I think, it’s hard but it’s doable (if there is such a word 🙂 God bless you in your studying and you have a really good website.. 🙂 Reply

    • Natasha
      February 16, 2011

      Thank you so much Lana! Congratulations on finishing your program!! May God bless you to find the job that is perfect for you! Reply

  • Margo
    November 13, 2010

    Congratulations! I know how difficult it is to get it, all the studying, working, worrying,,, my son and daughter-in-law were just accepted into the nursing program at ISU also )). Now the REAL work begins! All the best wishes to you (and your family) as you reach your goal! Reply

    • Natasha
      November 13, 2010

      I know it – now the REAL work begins! I will miss being around my son all day long. I am savoring every moment of it now 🙂 Thats wonderful that your son and daughter-in-law were just accepted into the ISU program as well. I hope to meet them. We now have you in common 🙂 Reply

  • Anna
    November 12, 2010

    yum! Fedor made this today very tasty Reply

  • Natalia K
    November 5, 2010

    Yay!! Congratulations. Now enjoy the next few months before you buckle down for the next semester. Reply

    • Natasha
      November 6, 2010

      Thanks Natalia! I know it, I’m getting in all the cooking I can and taking it easy – trying to meditate on the Word of God to build me up for the coming year-and-a-half of no free time Reply

  • Irina
    October 31, 2010

    Congratulations on getting into nursing school!!! Reply

  • Inna
    October 29, 2010

    Hey girl… I know its been a while.. Congrats on your acceptance into the nursing program. Very proud of you!!! This definitely calls for a celebrations.. Reply

  • October 27, 2010

    congrats on being accepted into nursing program!

    this is a great recipe.
    i know what im making for dinner tomorrow. 🙂 Reply

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