It’s so great having a new baby at home. I just love recovering from childbirth by waking up every few hours in the middle of the night to try to get a screaming infant to eat.


I shouldn’t complain, really. Truman’s a fabulous baby, all things considered. He does eat eventually. And he sleeps. And he looks like the 5th member of a boy band. Move over Justin Bieber.

IMG_2308Eric and I are learning all sorts of new things this time around. We took Truman in for a second bilirubin test yesterday (he’s fine) and that’s when Eric told me that this whole time he thought everyone was saying “Belly Ribbon Test.” Yes! I love that I have a medium for making Eric’s mispronunciations public.

IMG_2343So the original recipe for this pasta calls for half the amount of bacon. That’s one slice per serving. Uhhhh, yeah right. Pretty much anytime I cook bacon I make extra because it’s impossible not to sneak some of it. So I went ahead and doubled it. Bacon’s good for you, right?

IMG_2312This stuff is goooood. We ignored everything else in our fridge until it was gone. It has a really light flavor, which makes the bacon and peas stand out. Oh and did I mention that this takes 20 minutes to throw together? If you have an infant and a toddler, make that 30 minutes. Still though. Not bad!

Happy Easter everyone!

Creamy Lemon Pasta with Baon and Peas from
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5 from 2 votes
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Creamy Lemon Pasta with Bacon and Peas

This pasta combines the flavor of lemon with peas and bacon to create a wonderful light meal. Easy to make and the whole family will enjoy.


  • 1 pound linguini
  • 8 strips bacon
  • 1 cup heavy cream
  • 3 teaspoons lemon zest, divided (1 lemon)
  • 2 cups peas, fresh or frozen
  • salt and pepper


  • Bring a large pot of salted water to a boil.
  • Cook the bacon until crispy. Bake, fry it, whatever you want. I like to cut mine into pieces and then cook it in a pan. Remove with a slotted spoon, set on a plate lined with paper towels, and set aside.
  • Meanwhile, combine the cream and 2 teaspoons of the lemon zest in a small saucepan. Bring to a simmer over the lowest heat, stirring occasionally.
  • Add the pasta to the boiling water and cook until al dente. A minute or two before the pasta is done, add the peas. Make sure the peas are warmed through, then drain the pasta and peas and return to the pot.
  • Add the cream to the pasta and toss to combine. Add the last teaspoon of lemon zest, and season to taste with salt and pepper.
  • Serve the pasta topped with crumbled bacon. If you have leftovers, store the bacon separately from the pasta so that it doesn't get mushy on you.


Serving: 1 bowl, Calories: 869 kcal, Carbohydrates: 98 g, Protein: 26 g, Fat: 41 g, Saturated Fat: 20 g, Polyunsaturated Fat: 4 g, Monounsaturated Fat: 14 g, Trans Fat: 1 g, Cholesterol: 111 mg, Sodium: 334 mg, Potassium: 564 mg, Fiber: 7 g, Sugar: 7 g, Vitamin A: 1446 IU, Vitamin C: 31 mg, Calcium: 85 mg, Iron: 3 mg