Creamy Pasta with Yogurt, Bacon and Snap Peas
- PREP 10min
- COOK 20min
- TOTAL 30min
Bacon adds a kick of smoky, sweet flavor — something tart Greek yogurt is missing. It rounds everything out. We also add sugar snap peas but broccoli, English peas, corn or a big bag of mixed veggies work too.
You Will Need
1 pound pasta such as bow tie, penne or spiral
One (16-ounce) package frozen sugar snap peas
2 teaspoons extra-virgin olive oil
4 slices thick-cut bacon
1 cup plain unsweetened Greek yogurt
3 ounces Parmigiano-Reggiano cheese, grated (about 3/4 cup), plus more for serving
Salt and fresh ground black pepper
Juice of one lemon
Fresh chives, chopped
Directions
Bring a large pot of salted water to the boil. Set a timer for three minutes LESS than the cooking time suggested on the pasta box then add pasta. When the timer goes off, add frozen sugar snap peas and cook until pasta is cooked, but not mushy. Reserve about 1/2 a cup of the boiling pasta water then drain pasta and snap peas.
Meanwhile, slice bacon into 1/4-inch pieces. Heat olive oil over medium heat then add bacon pieces and cook, stirring occasionally until the fat renders from the bacon and the bacon is crisp.
Depending on how much bacon fat has rendered, you might want to remove a tablespoon or two – just make sure about two tablespoons are left in the pan.
Remove the pan from heat, and then add the drained pasta and snap peas. Add the Greek yogurt, parmesan, and about a 1/4 cup of the reserved pasta water. Toss well. If the sauce seems too thick, add more pasta water. Taste the sauce and season with more salt/pepper to taste. Squeeze the lemon over the pasta then serve with chives and more cheese on top.