Cheesy, bacon-y, and ready in 20 minutes—this pastina is the ultimate bowl of comfort. It’s creamy, savoury, and packed with flavour thanks to crispy bacon, melty parmesan, and a spoonful of Boursin for good measure. The peas add just the right touch of vibrancy, and everything cooks in one pan, so clean-up’s super easy. This is one of those recipes I reach for when I want something cozy but don’t feel like putting in a ton of effort. It’s quick, satisfying, and perfect for weeknights or anytime you’re craving something warm and nostalgic.

Why You’ll Love this Recipe:

• Super quick and easy: You’ll only need one pan, a handful of ingredients, and less than 30 minutes! Perfect for weeknights.
• Comfort food classic: It’s cozy, creamy, and packed with familiar flavours (kind of like a grown-up mac and cheese).
• Pop of veggies: Green peas add the perfect sweetness to every bite and cut through the richness of the cheesy base.
• Toddler-friendly: This dish is approved by my own toddler! Leave out the peas or swap the veggie to suit your child’s palate if needed.
• Minimal cleanup: Everything comes together in one pan, so you’re not left with a pile of dishes when dinner’s done.

Ingredients for Cheesy Bacon Pastina with Peas:

Pastina: I like the classic, tiny star-shaped pastina the best for this recipe. Feel free to use orzo, acini di pepe, stelline, or even ditalini if that’s what you have on hand.

Bacon: The bacon doesn’t just go on top,it adds flavour from the start. You’ll toast the pastina in a bit of the rendered fat, which gives the whole dish a deep, nutty base. Pancetta would be a great swap, but I wouldn’t recommend turkey bacon since it doesn’t release enough fat.

Broth: I used beef broth because that’s what I had on hand, but chicken broth or bone broth work just as well. Go with whatever you’ve got.

Frozen peas: You’ll add the frozen peas right into the pastina during the last minute of cooking. They soften quickly and add a sweet pop of flavour and colour.

Butter: Adding a knob of butter adds extra richness and helps the sauce come together.

Parmesan: I recommend using freshly grated parmesan so that it melts into the sauce smoothly. Pecorino romano would be great too if that’s what you have

Boursin: This is what really takes the creaminess to the next level. I used the Shallot & Chive flavour, but the Garlic & Fine Herbs version is also delicious here.

Black pepper: I love hitting the bowls with freshly cracked black pepper right before serving for a little bite.

Prep for Cheesy Bacon Pastina with Peas:

There’s not much prep required for this one, but it helps to have all your ingredients out and ready to go before you start. The dish comes together fast, so having everything within reach makes it even easier.

• Chop up your bacon (kitchen shears make this even easier than a knife).
• Take the peas out of the freezer so they can begin to thaw.

How to Make Cheesy Bacon Pastina with Peas:

Step One:

In a pan over medium heat, cook chopped bacon until crisp. Remove and set aside on paper towel. Leave 1–2 tablespoons of bacon fat in the pan.

Step Two:

In the same pan over medium heat, add the dry pastina to the bacon fat. Stir for 2 minutes until lightly golden.

Step Three:

Pour in 3.5 – 4 cups broth and stir. Bring to a simmer, and cook for 5-7 minutes, stirring often. Add more broth as needed if it looks too dry.

Step Four:

Stir in frozen peas during the last minute of cooking.

Step Five:

Once broth has absorbed and pasta is tender, you can turn off the heat then toss in a knob of butter, grated parmesan and Boursin cheese. Stir until combined.

Step Six:

Plate it all up and garnish with crispy bacon, more parmesan, and black pepper.

Substitutions for Cheesy Bacon Pastina with Peas:

Pastina: Orzo, acini di pepe, ditalini, or even couscous can work instead. Just keep an eye on the cooking time since some shapes may take a little longer to soften.

Bacon: Pancetta is a great alternative and adds a similar salty, savoury flavour. You can also skip it for a vegetarian version. Just use a tablespoon of butter or olive oil to toast the pasta.

Broth: Use whatever broth you have on hand. Chicken, beef, or bone broth all work well. Use a vegetable broth to keep it vegetarian.

Cheese: No Boursin? Cream cheese or mascarpone can add the same creamy texture. Pecorino is an easy swap for parmesan.

Peas: Any small-chopped veggie can work in place of the peas. Try asparagus, broccoli, or zucchini. Just add them to the pastina and cook until tender.

How to Store Cheesy Bacon Pastina with Peas:

Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of broth or water to loosen it up, since the pastina will thicken as it sits.

This is literally the ultimate comfort dish for me. Tag me on social if you try it out, @britacooks! I love seeing your recreations xx