This bacon and pea pasta recipe is made with no cream and minimal ingredients. All you need is 25 minutes of cook time, and 15 minutes of prep time to make the dish.

Stir in peas, cream, butter, reserved pasta and Broccolini, and 1/2 cup reserved pasta cooking liquid. Cook, stirring often, until sauce thickens and coats pasta, about 3 minutes. (Add additional ...

Today I made peas, bacon and ricotta sauce. The word sauce should be used lightly, as it's not really a sauce at all, but more of an amalgamation of lovely things. I think if I made this again, I ...

In a medium-sized saucepan, boil pasta. Once done, drain and set aside. In a large skillet, melt butter and sauté onions and garlic until golden brown. Add wine to deglaze the pan. Let the wine cook ...

Meanwhile, in a 12-inch skillet, heat oil over medium heat. Stir in pancetta and cook, stirring occasionally, until starting to brown, about 4 to 6 minutes.

Directions. Bring a large pot of salted water to boil. (Don’t skimp: It should taste like ocean water.) Add pasta and cook according to package instructions, 9 to 12 minutes.

Jodie Kautzmann is an editor, baker, and confectioner with more than 15 years of experience in content creation, recipe development, and pastry production.

Try Food Network star Sunny Anderson’s Pasta, Pancetta and Peas dish for a practically instant meal that’s as elegant as it is simple to make.

Cook for roughly 2 to 3 minutes then add the drained pasta (which should still be warm) along with the herbs, pine nuts, blueberries, salt and lime juice. Toss it gently together and taste test.

Pappardelle are the broad pasta strips, more substantial than the slimmer tagliatelle and a good choice for a pasta sauce that needs something to cling to. Don’t we all.

Peas are added. If you’re using fresh, they are added halfway through the cooking time, while frozen are added toward the end. You want the peas to still hold their shape. I think fresh peas are best ...