Can I use a different pasta besides pappardelle?

Absolutely. Pappardelle is great here because those wide noodles hold onto cream sauce beautifully, but fettuccine, tagliatelle, or even rigatoni will all work well. Use 8 oz of whatever shape you prefer.

Do I need to use white wine?

The white wine adds a lot of flavor depth to the cream sauce, so I really do recommend it. If you'd rather skip the alcohol, you can substitute with chicken broth and a small squeeze of lemon juice. It won't be quite the same, but it'll still be a great sauce.

What kind of sun-dried tomatoes should I use?

Either oil-packed or dry-packed sun-dried tomatoes work here. Oil-packed are a little softer and richer — if you use them, let them drain on a paper towel first. Dry-packed are chewier; you can rehydrate them in warm water for about 10 minutes before using if you prefer a softer texture.

Can I make this without the peas?

Yes! The peas add a pop of freshness and color, but they're easy to leave out or swap. Baby spinach stirred in at the end works great, or just skip the veggie component altogether — the bacon, sun-dried tomatoes, and cream sauce absolutely carry the dish on their own.

Can I use pancetta instead of bacon?

Yes, and it's a great swap. Pancetta has a similar salty, porky richness but a slightly more delicate flavor than smoked bacon. The technique is the same — render it down, leave a tablespoon of the fat in the pan, and build your sauce from there.

The Best Creamy Bacon and Sun-Dried Tomato Pasta

Name: Creamy Pappardelle with Bacon and Sun-Dried Tomatoes
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Cuisine: Pasta
Ingredients: 8 oz pappardelle pasta; ¾ lb thick-cut smoked bacon, diced; 1 shallot, diced; 3 garlic cloves, minced; 2 tbsp unsalted butter; ½ cup dry white wine; 2½ cups heavy cream; ½ cup Parmigiano-Reggiano, freshly grated; ¼ cup sun-dried tomatoes, roughly chopped; ½ cup sweet peas (frozen is fine); ½ tsp salt; ½ tsp black pepper; ¼ tsp crushed red pepper flakes; Fresh basil, for garnish

Description

This creamy bacon and sun-dried tomato pasta is the 35-minute dinner that feels like a restaurant meal. Smoky thick-cut bacon, sweet sun-dried tomatoes, and a white wine Parmesan cream sauce tossed with wide pappardelle noodles and sweet peas. One pan, one pot, and dinner is done.

Ingredients

Scale

8 oz pappardelle pasta
¾ lb thick-cut smoked bacon, diced
1 shallot, diced
3 garlic cloves, minced
2 tbsp unsalted butter
½ cup dry white wine
2½ cups heavy cream
½ cup Parmigiano-Reggiano, freshly grated
¼ cup sun-dried tomatoes, roughly chopped
½ cup sweet peas (frozen is fine)
½ tsp salt
½ tsp black pepper
¼ tsp crushed red pepper flakes
Fresh basil, for garnish

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Instructions

Cook pappardelle according to package directions until al dente. Before draining, reserve ½ cup of the pasta water. Drain and set aside.
In a large sauté pan over medium-high heat, add the diced bacon and cook until golden and slightly crispy, about 8–10 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate. Pour off all but 1 tablespoon of bacon fat from the pan.
Return the pan to medium heat. Add the shallot and cook until softened, about 5 minutes. Add the garlic and cook until fragrant, about 2 minutes. Add the butter and let it melt, stirring to combine.
Pour in the white wine and cook, stirring occasionally, until reduced by half — about 5–7 minutes.
Add the heavy cream and bring to a gentle simmer. Let it cook and thicken for 5–7 minutes, stirring occasionally. Reduce heat to low, then stir in the Parmesan until fully melted and the sauce is smooth and creamy.
Add the bacon, sun-dried tomatoes, and sweet peas to the sauce and stir to combine. Add the cooked pappardelle and toss with tongs until every noodle is coated. If the sauce is too thick, add a splash of the reserved pasta water and toss again.
Season with salt, black pepper, and crushed red pepper flakes — taste and adjust as needed. Let cook together for 2–3 more minutes.
Serve immediately, topped with fresh basil and extra Parmigiano-Reggiano.

Prep Time: 10
Cook Time: 25 minutes
Category: Main Dishe
Method: Cook
Cuisine: Pasta