Smoked Gouda Pasta with Bacon & Peas
Ingredients
- 12 ounces pasta (such as shells, fusilli, or cavatappi)
- 6 slices thick-cut bacon, chopped
- 1 tablespoon olive oil
- 1 shallot, diced
- 2 garlic cloves, minced
- 1 cup frozen peas
- 12 ounces La Terra Fina Smoked Gouda Dip & Spread
- 1 cup reserved pasta cooking water (as needed)
- ½ teaspoon kosher salt, or to taste
- ¼ teaspoon black pepper
- Freshly grated Parmesan cheese, for topping
- Chopped fresh parsley, for garnish
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve 1 cup of the pasta cooking water, then drain the pasta.
- While the pasta cooks, add the bacon to a large skillet set over medium heat. Cook 7–10 minutes, stirring occasionally, until crisp. Remove it from the pan and place it on a paper towel-lined plate to soak up the grease. Carefully pour off bacon fat.
- Add olive oil and shallot to the skillet and cook 2-3 minutes, stirring, until softened. Stir in the garlic and cook for 30 seconds, just until fragrant.
- Add the frozen peas and cook 2–3 minutes.
- Reduce the heat to low. Add La Terra Fina Smoked Gouda Dip & Spread to the skillet, stirring to combine. Season with salt and black pepper.
- Slowly whisk in the reserved pasta water ¼ cup at a time until the sauce is smooth and creamy. Add more pasta water as needed to reach a silky, pourable consistency.
- Stir in the pasta and bacon, tossing until everything is well coated in the sauce.
- Remove from heat. Garnish with Parmesan, fresh chopped parsley and serve.