Creamy Shells with Peas and Bacon
Published May 07, 2020•Updated Apr 13, 2023
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Like a grown-up version of mac and cheese, this creamy weeknight-friendly pasta is equal parts familiar and cozy with a bit of fancy thrown in. Creamy Bacon and Pea Pasta Shells have a fresh pop of flavor from sweet peas and the crunch of savory bacon in every bite.
Meet my weeknight-friendly, creamy sauce-making secret weapon – crème fraîche. This tangy, super creamy dairy product is the French cousin of sour cream. It is slightly thicker and has a more rich flavor than sour cream. The big difference is that, while sour cream can separate when whisked into hot sauces, crème fraîche can hold up to some heat. Whisk it into this pasta dish at the end of cooking and – like magic – you have an easy, creamy sauce.
Boxed mac and cheese has made a regular appearance in kid dinners during these weeks of lockdown, and no one around here is complaining. But on nights when Frank and I want something that is mac and cheese-esque with an adult twist, Creamy Bacon and Pea Pasta Shells have been our dinner of choice. It just requires a few staples (all of which can be kept in the pantry or refrigerator for at least a few weeks), and isn’t fussy. Even if you don’t want to measure out the ingredients, it will turn out great every time.
And if you want even more of that creaminess? Add even more crème fraîche. No judgement here.
What Makes this Weeknight Friendly
While the pasta boils, everything else in this dish comes together in one large skillet. But it’s the crème fraîche that really makes this dish feel like something you can do any night of the week. It’s a single ingredient creamy sauce maker. No simmering or thickening or complicated sauce. Just combine the pasta, peas, and bacon with a big spoonful of crème fraîche and the dish is done.
Ingredients
- Pasta – I just love the very small shell pasta in this dish, but the sky’s the limit. This would be great with just about any pasta shape. Be sure to adjust the sauce at the end, adding more crème fraîche or thinning the sauce with a bit of pasta water, depending on how well the shape you’re using absorbs the sauce.
- Bacon – I find it easier to cook the bacon if it’s already chopped. More chopped bacon can fit in the pan than slices and it cooks more quickly. However, if you prefer to just add full strips of bacon to the skillet and cook them on both sides (then crumble it before adding it to the finished dish).
- Peas – I think frozen peas offer the most fresh flavor in the easiest package. If using fresh peas, it’s a good idea to cook them first (in the microwave or by boiling them) to make sure they are tender as soon as you add them to the sauce. Canned peas work just fine too, though I think the flavor isn’t quite as good as frozen / fresh. Drain canned peas really well before using them.
- Crème Fraîche – Crème fraîche is a creamy, sour dairy product that is similar to sour cream but has a much thicker texture and a richer flavor. Look for it in the dairy section, often near other soft, specialty cheeses (like ricotta, mascarpone, or perhaps near the goat cheese and fresh mozzarella). Many grocery stores carry it, and I’ve been picking up the Trader Joe’s version any time I make a TJ’s run.
- Shallots, Lemon Zest – Diced shallots and lemon zest add a depth of flavor to the dish, but I’ve skipped these before and the dish is still really good. You’ll benefit from the added flavor if you choose to add these, but feel free to skip them if you’re looking to simplify.
- Fresh Black Pepper and Grated Parmesan Cheese – These are great for finishing off your bowls of pasta, but both optional. The dish definitely doesn’t need parmesan cheese on top, but I often just can’t resist the tangy, rich flavor it adds.
Other Weeknight Pasta Recipes
- Chicken Enchilada Pasta
- Chicken Parmesan Pasta Bake
- Simple Beef Ragu {Slow Cooker, Instant Pot, Stovetop}
- Instant Pot Pasta e Fagioli
- Spinach and Artichoke Baked Pasta
- Skillet Chicken Pasta with Sweet Potato and Crispy Sage
- Creamy Sweet Potato Pasta Bake
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Creamy Pasta Shells with Bacon and Peas
Equipment
- Stockpot
- Skillet
Ingredients
- 2 cups Frozen Peas
- 8 oz Pasta, small shells (sub any other type of pasta)
- 6 slices Bacon
- 2 Tbsp Butter
- 2 Tbsp Diced Shallots
- 1/3 cup Creme Fraiche
- 2 tsp Lemon Zest
- Freshly Ground Black Pepper, for serving
- Parmesan Cheese, for serving (optional)
Instructions
- Defrost peas in the microwave until slightly warm. Drain off any excess water.
- Bring a large stockpot of salted water to a boil. Add pasta and cook according to package directions. (Important: When pasta is almost done cooking, use a measuring cup to remove and reserve 1/2 cup of pasta water. You may need some of this to thin the sauce.)
- While pasta is cooking, heat a large saucepan or skillet over medium heat. When hot, add bacon and sauté until golden and crisp, 8 to 10 minutes. Transfer bacon to a paper towel-lined plate.
- Drain off all but a thin layer of bacon grease from the pan.
- Reduce heat under the pan to low-medium.
- Add butter and shallots and saute until shallots are very tender, 2 to 3 minutes.
- To shallots, stir in peas and cook for 1 minute.
- Move pan off heat.
- Add pasta, crème fraîche, and lemon zest to pan and stir everything to combine. (Note: If the sauce is quite thick, add a bit of the reserved pasta water until sauce is creamy and smooth. I usually only need about a Tablespoon of water.)
- Top pasta with cooked bacon, black pepper, and some parmesan cheese.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Great recipe, really enjoyed it and not too difficult for a novice like myself. I looked at 4-5 other recipes for this and yours was by far the best (and not the same as Jamie Oliver’s either). Definitely will check out the other recipes.
This is a Jamie Oliver recipe.
Hi Jo – we only publish original recipes that come straight from my brain unless otherwise noted! The combination of pasta, bacon, and peas, though, is a pretty popular one! 😉
First… this is delicious!! But in the instructions(#3) you say to add bacon and “sauce” … what sauce?? Am I missing something?? Thank you!!
Hi Kathy! Apologies for that – thank you for catching that autocorrect issue. It should say “saute” not “sauce”. We’ve corrected the recipe.