Jamie Oliver Bacon And Pea Pasta

You know those nights when you just want something right now—something warm, salty, creamy, and honestly… a little nostalgic? That’s what this Jamie Oliver bacon and pea pasta feels like. There’s the deep, smoky hit from the bacon. Then a burst of sweet peas—like tiny pops of spring—even though they came straight from the freezer. And that Parmesan-mint-lemon trio? Weird on paper, magic in your mouth.

Ingredients Needed

• 6 rashers smoked streaky bacon or pancetta
• A small bunch of fresh mint (roughly a small handful, chopped)
• A generous cup of grated Parmesan
• 1 chicken stock cube (optional)
• 400 grams of dry shell pasta
• 2 good glugs of olive oil
• About 2 cups of frozen peas
• 2 tablespoons of crème fraîche (half-fat works fine)
• 1 juicy, bright lemon

How To Make Jamie Oliver Bacon And Pea Pasta

1. First, chop the bacon. Thin strips. Then mint. Sharp knife, lots of little green flecks everywhere. Grate your Parmesan—don’t skimp.
2. Get your water boiling. Big pot. Salt it like the sea. I toss in a stock cube, but no pressure. Shell pasta goes in. Stir. Don’t walk away—well, not for long.
3. Meanwhile, big pan. Medium heat. Oil in. Bacon goes crackling almost instantly. It smells like breakfast. Like home. Let it go until golden and the edges start curling.
4. Now peas. Frozen straight in. No fuss. Shake the pan or stir if that’s your style. Give it a minute. Then crème fraîche—cold blob hits hot bacon and hisses. Add in that mint. Everything starts to smell green, somehow.
5. Drain the pasta, but don’t forget to catch some of that starchy water. Gold.
6. Pasta meets pan. All of it. Toss or stir—whatever. Lemon juice next. Just squeeze it right in. Some days I use half. Some days more. Depends on the lemon. Depends on my mood.
7. Parm goes in last. Big handful. Stir until it clings to everything. If it gets gloopy, loosen with that pasta water you saved. It’s not a perfect science.
8. Serve it up. Bowls. Maybe a side salad if I remembered greens. Maybe not.

Why I Love This Recipe

I first made this on a rainy Tuesday, desperate for comfort but tired of tomato sauces. My kids inhaled it. Even my partner, who doesn’t get mint in savory dishes, asked for seconds. It’s weirdly elegant for something that takes 25 minutes. Feels like a cheat code. A little messy. But so good.

Recipe Tips

• Don’t use bland bacon. Get the good stuff—smoky, fatty, rich. Makes all the difference.
• Fresh mint, always. Dried just doesn’t cut it.
• Save that pasta water. Please. It rescues everything.
• Be gentle with the lemon. It should sing, not scream.
• Eat it immediately. The sauce doesn’t wait.

How To Store This Jamie Oliver Bacon And Pea Pasta

• Room Temp: Honestly, I wouldn’t. Pack it up within two hours. It’s dairy.
• Fridge: Sealed container. Three days, tops. Gets a little clumpy, but reheats alright.
• Freezer: Technically yes. Up to a month. Texture suffers though. I only do it if I’m desperate.

Reheating:

• Oven: Covered dish, 180°C, 15–20 minutes. Add a splash of water.
• Microwave: High for 2–3 minutes. Stir halfway or it turns weird.
• Stove: My go-to. Pan, medium heat, with a bit of oil or water. Stir until creamy again.

Let’s Answer a Few Questions!

Can I use fresh peas instead of frozen?
Yeah, absolutely. Just cook them a bit first so they’re not too firm.

No crème fraîche in the fridge—what now?
Sour cream, plain yogurt, even a splash of cream in a pinch.

How do I keep pasta from clumping?
Stir it now and then while boiling. And don’t overcook.

Different pasta shape?
Of course. Use what you’ve got. Just nothing too long or it won’t catch the sauce right.

Sauce too thick?
Water. From the pasta pot. Always saves the day.

Nutrition Facts (per serving)

• Calories: 674
• Carbs: 85.9g
• Protein: 33.5g
• Fat: 20.3g
• Sugar: 5.3g
• Fibre: 4.5g
• Sodium: 850mg

Try More Recipes:

• Jamie Oliver Fish Pie
• Jamie Oliver Salmon And Prawn Pie In A Pan
• Jamie Oliver Vegetable Biryani