Creamy Pasta

This is the kind of pasta a nonna throws together without a recipe, and it’s all the better for it. Crisp bacon, sweet peas, garlic, and cream come together into a silky, savory sauce in about the time it takes the pasta to boil.

There’s smart technique tucked into its simplicity. The bacon gets rendered first, then pulled out so it stays crisp instead of going limp in the sauce, and added back at the end. And a splash of the starchy pasta cooking water is the quiet hero: stirred into the cream and cheese, it emulsifies everything into a glossy sauce that actually clings to the noodles instead of pooling at the bottom of the bowl.

Toss it all together off the heat and serve right away, while the sauce is at its creamiest.

Chef Tips

• Render the bacon and remove it, then add it back at the end so it stays crisp rather than soggy.
• Save a little starchy pasta water; stirred in, it binds the cream and cheese into a silky sauce that clings.
• Cook the pasta to al dente and finish it in the sauce so it soaks up flavor without overcooking.

Variations

• Use pancetta in place of bacon for a more traditional, carbonara-style flavor.
• Stir in sauteed mushrooms or a handful of spinach, or add a pinch of chili flakes for warmth.