Crème Fraiche Pasta with Peas and Bacon
A quick and creamy crème fraiche pasta recipe made with smoky bacon, sweet peas, lemon zest, and Parmesan cheese. An easy 30-minute weeknight pasta dinner.
Servings: 4 to 6 servings
Calories: 246kcal
Ingredients
- 1 lb pasta
- 1 tablespoon olive oil
- 3 bunches green onions chopped
- 2-3 cloves garlic minced
- 4-5 strips bacon chopped
- ¼ - ½ teaspoon red pepper flakes
- ½ cup grated Parmesan cheese
- ¾ cup creme frache
- 1 lemon zested
- 1 cup frozen peas
Instructions
- Cook pasta to al dente, according to package instructions, in salted water. During the last minute of cooking, add frozen peas. Reserve 1 cup of pasta water before draining.
- Trim and thinly slice green onions on the diagonal and chop the bacon. Set a side a few of each to garnish the finished dish.
- In a large skillet, heat olive oil over medium-high heat. Add the chopped green onions and season with salt and pepper. Cook, stirring occasionally, for 2 to 3 minutes. Add the bacon, minced garlic, and red pepper flakes. Continue to cook until the bacon is done and the green onions are beginning to brown and char; about 6 to 7 minutes total.
- While the pasta is cooking, make the sauce. In a large bowl, combine the Parmesan, creme fraiche, and lemon zest; stir to combine. Then stir in ½ cup of reserved pasta water until the sauce is smooth and creamy. Season with salt and pepper and stir in the green onions and bacon mixture.
- Once the pasta and peas are cooked. Add the pasta to the sauce; toss until fully combined. Add additional pasta water if desired to loosen the sauce.
Notes
- Salt the pasta water well. Properly salted water helps season the pasta from the inside and makes the finished dish more flavorful.
- Reserve the pasta water. The starchy pasta water helps loosen the crème fraîche sauce and allows it to coat the pasta smoothly.
- Don’t overheat the crème fraîche. Stir it into the pasta off the heat or over very low heat to maintain its silky texture.
- Use freshly grated Parmesan. Pre-shredded cheese doesn’t melt as smoothly and can affect the sauce texture.
- Pasta options: Orecchiette works beautifully because it catches the sauce, but shells, penne, or rigatoni are great alternatives.
- Substitute for crème fraîche: Sour cream can be used in a pinch. For best results, stir it off the heat to prevent curdling.
- Make it vegetarian: Omit the bacon and sauté sliced mushrooms instead for a savory alternative.
- Leftovers: Store leftovers in the refrigerator for up to 2 days. Reheat gently with a splash of milk or pasta water to loosen the sauce.
Nutrition
Serving: 1g | Calories: 246kcal | Carbohydrates: 30g | Protein: 12g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Cholesterol: 17mg | Sodium: 333mg | Fiber: 3g | Sugar: 2g