Pasta with Brown Butter Wine Sauce, Bacon, and Peas
This recipe is quick, easy, and celebrates Spring. If freshly shelled peas aren't available, frozen peas provide a taste of things to come during cold winter months. Enjoy this dish with a glass of the white wine used to prepare it and share it on the patio under lights.
Information
5 Minutes
15 Minutes
4 people (or 2 teen boys)
Entree
Ingredients
- 1 pound sturdy pasta (bowtie is a great choice)
- 4 slices thick-cut bacon, diced
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1/2 cup dry white wine (such as Pinot Grigio or Sauvignon Blanc)
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 cup fresh or frozen peas
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish, optional)
Directions
Step 1
Cook the Pasta: Bring a large pot of salted water to a boil. Add the bowtie pasta and cook according to package instructions, until al dente. Reserve about 1/2 cup of the pasta water before draining.
Step 2
Crisp the Bacon: While the pasta cooks, heat a large skillet over medium heat. Add the chopped bacon and cook until crispy and golden brown. Remove the bacon from the pan with a slotted spoon and set aside on a paper towel-lined plate. Remove grease from pan but leave any the good bits behind
Step 3
Brown the Butter: In the same skillet used to cook the bacon, melt the butter over medium heat. Once melted, continue cooking until the butter begins to turn golden brown and releases a nutty aroma. Be careful not to burn the butter!
Step 4
Add the Aromatics: Add the minced garlic to the browned butter and cook for about 30 seconds, until fragrant.
Step 5
Deglaze with Wine: Pour in the white wine and scrape up any browned bits from the bottom of the pan. Let the wine simmer for a minute or two, allowing the alcohol to cook off.
Step 6
Add the Dairy: Add the heavy cream and grated Parmesan cheese to the pan and whisk until smooth. Season with salt and freshly ground black pepper to taste.
Step 7
Peas and Pasta: Once the sauce has thickened slightly, stir in the peas and cook for another minute or two, until heated through. Add the cooked pasta and reserved pasta water back to the pan and toss everything together until well combined and the wine, butter, heavy cream, and pasta water have made a rich and delicious sauce.
Tips:
- For a lower calorie sauce, you can substitute half and half for full-fat heavy cream
- Substitute low carb noodles if you've gone keto
- Don't have white wine on hand? You can use chicken broth instead, but the flavor profile will be slightly different.
- Want to add a pop of lemon? Squeeze in a tablespoon of fresh lemon juice at the end for a touch of brightness.
- This recipe is easily adaptable. Feel free to add other vegetables like chopped asparagus, sauteed mushrooms, or even a handful of cherry tomatoes.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
