Creamy Alfredo with Bacon and Peas

Ingredients Needed for Alfredo with Bacon and Peas

• Thick-sliced bacon, coarsely chopped
• Chopped fresh garlic can take some time to chop so I often always use the freshly minced garlic that comes already made in a jar. 
• pasta (rotini, penne, or rigatoni pasta)
•  Chicken broth - The best type of chicken stock to use is one that is homemade. For canned stock, I look for ones that say reduced sodium or fat free.
• Freshly ground black pepper - always to taste
• Frozen peas - adds a good source of greens and fiber to the meal
• Whipping cream - Dairy does not like me at all so I go for a lactose free milk such as Fairlife. It also has more protein in it.
• Parmesan cheese (1 ounce) is a hard, granular cheese that originated in Italy. It is typically made from cow's milk and has a sharp, nutty flavor. Parmesan cheese is often grated and used as a topping for pasta dishes, salads, and other foods.
• See the recipe card below for a full list of ingredients and measurements.

How to Make Creamy Alfredo with Bacon and Peas

Step 1: In a large deep skillet cook the 4 slices bacon until crisp. Remove the bacon and set aside on a plate. Do not drain any grease.

Step 2: Stir in garlic; cook and stir for 30 seconds more. Add in pasta, broth, the water, salt, and pepper. Bring to boiling; reduce heat. Simmer, covered, for 12 to 15 minutes or until pasta is tender, stirring once.

Recipe TIp: Step 2 is kind of another method for cooking the pasta in chicken broth and water. The water eventually evaporates and the noodles get cooked. You can skip this step entirely and just boil noodles the regular way until they are cooked.

Step 3: Stir in peas, whipping cream, and Parmesan cheese.

Cook and stir about 2 minutes more or until heated through. Serve immediately. If desired, top with crumbled bacon.

Serving size: 1 cup. 

Pro Tips for Alfredo with Bacon and Peas

• To get the absolute most out of this dish, make sure your frozen peas are completely thawed and patted dry before you stir them into the sauce.
• If you toss them in straight from the freezer, they will release excess water and thin out your beautiful, velvety Alfredo.
• Additionally, always grate a tiny bit of fresh parmesan cheese right on top just before serving to elevate the restaurant-quality feel.

Storage

If you have leftovers, store them in an airtight container in the refrigerator for up to three days. When you are ready to reheat, the Alfredo sauce will naturally thicken up quite a bit.

To bring back that original creamy consistency, add a small splash of unsweetened almond milk or skim milk to the dish before microwaving it or heating it on the stovetop over low heat.

Serving Suggestions

This rich pasta pairs beautifully with a giant, crisp green salad tossed in a light Italian vinaigrette to cut through the creaminess. You can also roast up some quick air fryer broccoli or asparagus spears to serve on the side for an extra dose of zero-point volume.