Creamy Pea & Bacon Pasta with Tarragon
Ingredients
- 4 slicesbacon
- 1 mediumyellow onion
- 3 clovesgarlic
- 2 cupsfrozen peas
- ¾ cupheavy cream
- ½ cupchicken broth
- 12 ouncespasta (penne, rigatoni, or shells)
- ½ cupparmesan cheese
- 1 tablespoonfresh tarragon (or 1 teaspoon dried)
- 2 tablespoonsbutter
- ·salt
- ·black pepper
Prep
- 01
Dice 1 medium yellow onion.
- 02
Mince 3 cloves garlic.
Method
- 01
Bring a large pot of salted water to a boil and cook pasta according to package directions. Drain and set aside, reserving 1 cup pasta water.
- 02
While pasta cooks, cut bacon into 1/2-inch pieces and cook in a large skillet over medium-high heat until crispy, about 5 minutes. Transfer to a paper towel.
- 03
Pour off all but 2 tablespoons bacon fat from the skillet. Add diced onion and cook over medium heat for 4 minutes until softened, stirring occasionally.
- 04
Add minced garlic and cook for 1 minute until fragrant.
- 05
Stir in frozen peas and cook for 2 minutes, then pour in cream and broth. Bring to a gentle simmer and cook for 3 minutes.
- 06
Add cooked pasta, bacon, butter, tarragon, and 1/4 cup parmesan to the skillet. Toss gently, adding pasta water a splash at a time until the sauce coats the noodles lightly (you may not need all of it).
- 07
Season to taste with salt and pepper. Divide among bowls and top with remaining parmesan.
Spice Tips
For a hint of warmth, add 1/4 teaspoon red pepper flakes when you cook the garlic. A pinch of nutmeg (1/8 teaspoon) stirred into the cream adds subtle depth. Finish with lemon zest or a squeeze of fresh lemon juice if you want brightness.
Tarragon's subtle anise note lifts this dish above standard cream pasta. Substitute dill or parsley if you prefer a brighter herb. Leftovers keep 2 days refrigerated; reheat gently with a splash of broth.