Bacon and Sweet Pea Alfredo Linguine

• 8 oz linguine
• 4 slices bacon, chopped
• 2 cups frozen sweet peas, thawed
• 2 cups heavy cream
• 1 cup grated Parmesan cheese
• 2 cloves garlic, minced
• Salt, to taste
• Black pepper, to taste
• 2 tbsp unsalted butter
• Fresh parsley, chopped (for garnish)

Steps

1. 1 Cook linguine according to package instructions until al dente; reserve 1/2 cup pasta water, then drain.
2. 2 While pasta cooks, cook bacon in a large skillet over medium heat until crispy. Remove with a slotted spoon and set aside.
3. 3 In the same skillet, melt butter, then add garlic and sauté until fragrant, about 1 minute.
4. 4 Pour in heavy cream, stirring to scrape up any browned bits. Bring to a gentle simmer.
5. 5 Stir in Parmesan cheese until sauce is smooth and creamy. If needed, thin with reserved pasta water.
6. 6 Add thawed sweet peas and cooked bacon to the sauce. Stir to combine.
7. 7 Toss cooked linguine in the sauce until well coated. Season with salt and pepper to taste.
8. 8 Serve garnished with chopped parsley.

Equipment

• Large pot for pasta
• Large skillet
• Wooden spoon

Variations

• Add grilled chicken or shrimp for a heartier meal.
• Substitute spinach for peas for a different veggie option.

Substitutions

• Use fettuccine if you can't find linguine.
• Substitute half-and-half for a lighter cream sauce.

Pairings

• A glass of Chardonnay complements the creamy sauce.
• Serve with garlic bread for a complete meal.

Nutrition

Tips

• Use freshly grated Parmesan for the best flavor.
• For extra richness, add a splash of white wine to the sauce before simmering.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of milk or cream to restore creaminess.

Freezing: Freezes well for up to 1 month. Thaw overnight in the fridge and reheat gently with a splash of milk.

Serving Suggestions

• Pair with a crisp Caesar salad.
• Add a sprinkle of toasted breadcrumbs for crunch.

FAQ