Delicious pasta shells tossed in a creamy white wine sauce loaded with bacon, peas and spinach. Dry white wine, lots of garlic, a splash of cream and nutty Parmesan come together for a silky-smooth sauce.
It’s light with a hint of indulgence and finished off with a handful of crunchy pistachios on top. A no-fuss pasta dish you can call on any night of the week, yet special enough to make for a dinner party. Just add a big salad alongside and enjoy.
And again, the delicious sauce does the magic trick. Before draining the pasta, we scoop out some of that starchy water, and let it cook for a couple of minutes to thicken the sauce, it’s a trick that works like a charm. This way, the whole dish gets body and an irresistible creamy texture. Then, we toss in the veggies and hearty bacon and call it a dinner.
Let me guide you through the recipe with this step-by-step VIDEO.
RECIPE NOTES
- the pasta shapes that best complement this sauce are small-shaped pieces that hold the sauce, like shells, orecchiette, penne, or fusilli
- swap spinach for cooked broccoli or baby kale
- use mushrooms instead of bacon for a vegetarian version
- serve with a simple side salad
More pasta, please!
Recipe Video
Creamy White Wine Pasta with Bacon
Ingredients
- 250 g (8.8 oz) pasta shells
- 200 g (7 oz) salty bacon, cut into lardons
- 100 g (3.5 oz) peas, frozen
- 50 g (1.8 oz) spinach
- 4 garlic cloves, minced
- 2 tbsp olive oil
- 1 tbsp unsalted butter
- 150 ml (2/3 cup) dry white wine
- 100 ml (1/2 cup) cream 20%
- 50 g (1.8 oz) grated Parmesan, more for serving
- 1/2 tsp each: salt, black pepper, red pepper flakes, dried sage
- 4 tbsp toasted salted pistachios
Instructions
- Add the pasta to a large pot of boiling, generously salted water. Cook for 2 minutes less than the package’s instructions. Drain, reserving 1/2 cup of the cooking water.
- In the meantime, heat oil and butter a large pan over medium-high heat. Add bacon, cook until crispy and golden brown, stirring occasionally, for about 5 minutes. Transfer to a plate, while trying to leave as much grease as possible in the pan.
- To the same pan, add garlic. Cook over low heat, about 2 minutes or until fragrant and soft. Pour in white wine, stir with a wooden spoon to dissolve the browned bits from the bottom. Bring to a boil. Stir in the spices.
- Add pasta, peas and 1/4 cup of the cooking water, simmer for 2 minutes.
- Add spinach, stir until slightly wilted. Add cream, stir until combined. Gradually stir in the Parmesan cheese until it melts into the sauce.
- Lastly, add bacon back to the pan. Toss to combine. Taste the pasta and season with more salt if needed.
- Divide the pasta among bowls. Garnish with the pistachios, more grated Parmesan and black pepper. Enjoy!
Notes
Calories Per Serving: 581 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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I think I’m in love with your bacon dumpling recipe. I might use just a little bacon and lots of mushrooms. Thank you for a delicious recipe that I know has got to be delicious!
Thanks! Hope you love it!
Love it
Thanks so much!
Absolutely delicious!
So glad you enjoyed the recipe! Thanks for making!
Just made this for the family!! Wow! So good … Super easy!! I love it!!!!
fantastic! that’s so nice to hear, I’m really happy you enjoyed this recipe. thank you for giving it a try!
This white wine pasta is AMAZING!! Even my picky neighbor loves it. Thanks for sharing.
fantastic! that’s so nice to hear. Thanks so much for making this recipe, I’m delighted that it was enjoyed!
What would you suggest as a substitute for peas? My husband isn’t a fan of peas but I would really like to try this recipe.
Thanks!
Hi, you can use zucchini or broccoli. Hope you love this one!