Creamy Penne Pasta Dish

This creamy penne dish brings together homey comfort and fancy flair in every bite. You'll get tender pasta chunks wrapped in smooth cream sauce, with sweet pea bursts and crunchy bacon bits - simple stuff that turns into something you won't forget.

I stumbled on this dish back in cooking school, and it's stuck with me ever since. I learned that letting bacon cook slowly makes all the difference - it creates this amazing flavor base that makes everything taste better.

Key Ingredients

• Penne Pasta: Go for rough-textured pasta that helps the sauce stick better
• Bacon: Don't skimp - get thick-cut for better chew and stronger flavor than regular slices
• Frozen Peas: They're naturally sweet to balance the salty bacon and keep their shape better than canned ones
• Yellow Onion: Pick firm, heavy ones without soft patches for the best sweet taste
• Heavy Cream: The fat makes your sauce silky and stops it from breaking apart
• Reserved Pasta Water: This starchy liquid makes your sauce come together just right
• Parmigiano Reggiano (Optional): Grab the real aged stuff for better flavor and melting

Step-by-Step Guide

Bacon Preparation (10-12 minutes):

Slice bacon into 1/2-inch chunks for even cooking. Start with a cold pan and heat it slowly to melt the fat properly. Keep cooking until crispy but not burnt, giving it a stir now and then. Scoop out with a slotted spoon, leaving the tasty fat behind.

Building the Base (8-10 minutes):

Turn heat down to medium. Toss finely chopped onions into the bacon fat. Cook them until see-through and slightly brown. Add some black pepper now but wait on salt since bacon's already salty.

Pasta Perfection (10-12 minutes):

Get a big pot of water boiling hard. Make it salty like seawater. Drop in your penne and set timer for 2 minutes under what the box says. Toss frozen peas in for the last 3 minutes of cooking. Save a cup of that pasta water before draining.

Creating the Sauce (5-7 minutes):

Put your onion skillet back on medium heat. Pour heavy cream in while stirring all the time. Let it bubble until it thickens a bit. Add half your saved pasta water, mixing it well. Crack in some black pepper and taste before you add any salt.

Final Assembly (3-5 minutes):

Dump drained pasta and peas into your skillet. Mix in those crispy bacon bits. Stir everything gently until pasta gets all coated. Splash in more pasta water if it needs to be saucier. Let everything sit together for a minute to soak up flavors.

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Coming from an Italian-American family, I always heard that pasta water is pure gold. Just last week I was showing my niece how to make this, and seeing her amazed when that starchy water turned the sauce silky was so cool. It's these small cooking tricks that really count.

Managing Your Heat

Watching your temperature really matters with this dish. If your pan's too hot when you add cream, your sauce might split. I always pull the pan off the heat for a second before pouring in the cream, then put it back on medium-low to get that smooth, silky finish.

Playing With Pasta Shapes

Penne works great, but I've tried lots of options. Rigatoni gives you bigger bites, while orecchiette makes tiny cups that catch those peas perfectly. Just pick something strong enough to stand up to the thick sauce and mix-ins.

Different Seasons, Different Twists

In springtime, I'll grab fresh English peas if I can find them - they only need about 2 minutes in the pasta water. Summer versions might get some halved cherry tomatoes tossed in at the end for bright flavor pops. When it's cold outside, I sometimes add a tiny bit of nutmeg to the cream for extra warmth.

Pro Kitchen Secrets

* Don't wash your pasta - that starch helps sauce stick
* Slice your bacon when it's partly frozen for cleaner cuts
* Let cream sit out a bit for a smoother sauce
* Want more richness? Finish with a splash of good olive oil

This dish shows what I love about Italian cooking - taking simple stuff and making something amazing through good technique. Whether it's just Tuesday dinner or you've got company coming, it always makes everyone happy.

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Frequently Asked Questions

→ Why toss peas in later when boiling pasta?

It keeps peas firm, not mushy, and saves dishes since they cook in the same pot.

→ Why undercook the pasta slightly?

This way, it stays firm and doesn't overcook when mixed with the warm sauce.

→ Can I prep this in advance?

Best enjoyed fresh since pasta softens over time from the sauce.

→ How do I tell if more cream's needed?

If the pasta seems dry after mixing, add a splash more to lightly coat the noodles.

→ Why chop onions small instead of large?

Tiny pieces melt into the dish more evenly and cook faster with the bacon.