Rigatoni pasta with a creamy Afredo sauce and tossed with bacon and peas makes an easy weeknight dinner for all.
Alfredo sauce is a classic Italian sauce known for its rich and creamy texture. This sauce is traditionally made with butter, cream, and Parmesan cheese. However, variations of this sauce have emerged over the years, including the addition of bacon and peas. This twist on the traditional recipe adds a savory and sweet flavor to the sauce, making it a favorite among many Italian food lovers.
Ingredients List
Thick-sliced bacon, coarsely chopped
Chopped fresh garlic can take some time to chop so I often always use the freshly minced garlic that comes already made in a jar.
pasta (rotini, penne, or rigatoni pasta)
Chicken broth – The best type of chicken stock to use is one that is homemade. For canned stock, I look for ones that say reduced sodium or fat free.
Freshly ground black pepper – always to taste
Frozen peas – adds a good source of greens and fiber to the meal
Whipping cream – Dairy does not like me at all so I go for a lactose free milk such as Fairlife. It also has more protein in it.
Parmesan cheese (1 ounce) is a hard, granular cheese that originated in Italy. It is typically made from cow’s milk and has a sharp, nutty flavor. Parmesan cheese is often grated and used as a topping for pasta dishes, salads, and other foods.
See the recipe card below for a full list of ingredients and measurements.
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How to Make Creamy Alfredo with Bacon and Peas
Step 1: In a large deep skillet cook the 4 slices bacon until crisp. Remove the bacon and set aside on a plate. Do not drain any grease.
Step 2: Stir in garlic; cook and stir for 30 seconds more. Add in pasta, broth, the water, salt, and pepper. Bring to boiling; reduce heat. Simmer, covered, for 12 to 15 minutes or until pasta is tender, stirring once.
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Recipe TIp: Step 2 is kind of another method for cooking the pasta in chicken broth and water. The water eventually evaporates and the noodles get cooked. You can skip this step entirely and just boil noodles the regular way until they are cooked.
Step 3: Stir in peas, whipping cream, and Parmesan cheese.
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Cook and stir about 2 minutes more or until heated through. Serve immediately. If desired, top with crumbled bacon.
Serving size: 1 cup.
Prep Time:15min
Cook Time:25min
Total Time:35min
Yield:61x
Category:Easy
Method:Stovetop
Cuisine:American
Description
Rigatoni pasta with a creamy Afredo sauce and tossed with bacon and peas makes an easy weeknight dinner for all.
Ingredients
SCALE
4 slices thick-sliced bacon, coarsely chopped
2 cloves garlic, minced
8 ounces dried pasta (rotini, penne, or rigatoni pasta)
1 (14 ½ oz) can chicken broth
1 cup water
½ teaspoon salt
¼ teaspoon freshly ground black pepper
1 cup frozen peas
¼ cup whipping cream
¼ cup grated Parmesan cheese (1 ounce)
Instructions
In a large deep skillet cook the 4 slices bacon until crisp. Remove the bacon and set aside on a plate. Do not drain any grease.
Stir in garlic; cook and stir for 30 seconds more. Add in pasta, broth, the water, salt, and pepper. Bring to boiling; reduce heat. Simmer, covered, for 12 to 15 minutes or until pasta is tender, stirring once.
Stir in peas, whipping cream, and Parmesan cheese.
Cook and stir about 2 minutes more or until heated through. Serve immediately. If desired, top with crumbled bacon.
Welcome! I’m Anosh the owner and founder of Low Carb Diet World. I created this website back in 2013 as a way to save keto-low carb recipes and share them with others.
