Ear pasta with peas and bacon

Ear pasta with peas and bacon



  • 500g orichette (ear pasta)
  • 2 tablespoons extra virgin olive oil
  • 1 onion, finely chopped
  • 6 rashers short cut bacon, diced
  • 2 cups frozen peas
  • 1 cup freshly grated parmesan cheese, plus extra to serve


Cook the pasta in a large pot of water following packet directions (about 10 minutes) or until al dente. Reserve 1/2 cup water.

While pasta is cooking, heat oil in a large non-stick frypan over medium-high heat and cook bacon and onion until onion is starting to turn golden brown. Add peas to pan and sauté for 2 minutes until tender.

Drain pasta, return to pot, add bacon mixture and parmesan. Stir well to combine, add reserved water or a splash of extra virgin olive oil if the sauce is too dry. Serve immediately with extra parmesan.


  • My daughter loves stuffing peas in penne, so imagine her delight when she discovered ear pasta (orichette)! I usually give her a bowl of buttery pasta, a bowl of peas and a bowl of parmesan and off she goes.
  • This is a fast dish to prepare, on the table in about 15 minutes. Fabulous.
  • 500g of pasta makes quite a big meal for 4 people; we usually have enough leftover for a couple of lunches the next day.
  • Recipe created by Melissa Hughes for Kidspot.

Serving Suggestions


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