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Lemon pasta on a white serving platter.

Creamy Lemon Pasta with Peas and Bacon

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  • Author: Jessie
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: Serves 6
  • Category: Pasta
  • Cuisine: Italian-American


This easy, creamy lemon pasta features peas and crispy bacon in a rich parmesan sauce.


  • Kosher salt to taste
  • 1 pound pasta (we used farfalle)
  • 1 1/2 cups frozen peas
  • 3 Tablespoons unsalted butter, divided
  • 5 strips thick-cut bacon, diced
  • 4 garlic cloves, minced
  • 1 1/2 cups heavy cream
  • Zest and juice of 1 lemon
  • 1/2 to 1 cup finely grated Parmigiano-Reggiano cheese, plus extra for garnish


Cook the pasta and peas: 


Cook the bacon: 


Build the sauce: 

Assemble and Serve:


Additions and Substitutions. Swap the heavy cream for half and half (it may not thicken quite as much, but it'll still taste good!) or use our favorite Magic Cauliflower Cream sauce (you can also try our Instant Pot Cauliflower Cream if you're in a hurry!) Add extra veggies (broccoli, cauliflower, grilled corn, halved cherry tomatoes, zucchini, roasted butternut squash, spinach, kale, and asparagus are all good here). Use sharp white cheddar cheese, goat cheese, havarti, or fontina in place of some or all of the parmesan. Add extra protein (salmon, chicken, shrimp, lobster).

Store cooled leftovers in an airtight container in the refrigerator for up to 5 days. To reheat, mix pasta with a splash of heavy cream. In the microwave, heat in 1 minute increments until warm. On the stovetop, reheat over medium heat, stirring occasionally, for 5 to 8 minutes until warm.

Recipe adapted from The Seasonal Family Almanac. Shared with permission.