25-Minute One-Pot Creamy Bacon & Spring Pea Shells

Instructions

1. 1

   Place 6 slices thick-cut bacon, chopped in a large, cold Dutch oven or deep skillet, then turn the heat to medium. Starting bacon in a cold pan renders out the maximum amount of fat so it gets incredibly crispy. Cook until browned and crisp, about 8 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate. Drain all but about 1 tbsp bacon fat from the pot.

   8 min

   Tip: Save that leftover bacon fat in a jar in your fridge! It's liquid gold for roasting vegetables later.

2. 2

   While the bacon is rendering, mince your 2 cloves garlic, minced and measure out your broth, pasta, and peas so everything is at arm's reach. Grate your 1/2 cup parmesan cheese now, too.

   5 min

   Tip: Mise en place (having everything prepped) is crucial for one-pot pastas since things move fast once the liquid goes in.

3. 3

   Add the prepared 2 cloves garlic, minced to the reserved bacon fat in the pot. Sauté just until fragrant, about 30 seconds to 1 minute. Keep stirring so it doesn't burn!

   1 min

   Tip: If the pan feels too dry, add a tiny splash of olive oil, but 1 tbsp of bacon fat should be plenty.

4. 4

   Pour in 3.5 cups low-sodium chicken broth and use a wooden spoon to scrape up all those delicious browned bacon bits stuck to the bottom of the pot. Stir in 12 oz small shell pasta (conchiglie) and 1/2 tsp kosher salt. Bring the liquid to a rapid simmer.

   2 min

   Tip: Scraping the bottom (deglazing) ensures all that smoky bacon flavor becomes part of the pasta sauce.

5. 5

   Reduce the heat to medium-low to maintain a gentle simmer. Cook uncovered for 10-12 minutes, stirring every couple of minutes so the shells don't stick to the bottom of the pot. The liquid will slowly reduce, turning into a rich, starchy sauce.

   11 min

   Tip: Stirring is the secret to one-pot pasta. Agitating the pasta helps release its starches, which is what actually thickens our sauce.

6. 6

   When the pasta is just about al dente and most of the liquid has absorbed, stir in 1.5 cups frozen spring peas. Cook for just 1 to 2 minutes to warm them through. We want them to stay vibrant green and pop with sweet flavor!

   2 min

   Tip: Overcooking peas turns them mushy and dull green. Toss them in at the absolute last minute.

7. 7

   Remove the pot entirely from the heat. This is important so the cheese doesn't split! Add 3 oz cream cheese, cubed, the grated 1/2 cup parmesan cheese, the zest from 1/2 lemon, and 1/4 tsp black pepper. Stir vigorously until the cream cheese melts into a glossy, beautiful sauce. Fold the crispy bacon back in, taste for salt, and dig in.

   2 min

   Tip: Cream cheese is my ultimate shortcut for a silky sauce without making a fussy roux. The lemon zest cuts through the richness—don't skip it, even for the kids!