Quick Four Cheese Pasta with Bacon and Peas: A Weeknight Wonder

There are certain dishes that, when conjured up in my mind, instantly transport me back to those chaotic, yet joyful, evenings in my early culinary career. This Quick Four Cheese Pasta is one of them. I remember late nights in the test kitchen, the air thick with the comforting aroma of melting cheese and sizzling bacon, when a simple, honest meal was the greatest reward. The genius of this recipe, the way the pasta simmers directly in the sauce, felt like a revelation – a shortcut to pure comfort food that didn’t compromise on flavor or satisfaction. It’s the kind of dish that reminds you that deliciousness doesn’t always require hours of labor.

Recipe Overview

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Servings: 5
• Yield: Enough for 5 hungry people
• Dietary Type: Not specified

Ingredients

• 4 slices bacon, chopped fine
• 1 small onion, diced
• 2 garlic cloves, minced
• 3 cups low sodium chicken broth
• 1 cup heavy cream
• 3/4 lb penne
• 1/2 cup Parmigiano-Reggiano cheese, grated
• 1 cup frozen peas
• 1 cup four cheese blend, shredded (a mix of mozzarella, provolone, cheddar, and Monterey Jack is a good choice, or use your favorite blend)
• Sea salt and freshly ground black pepper, to taste

Equipment Needed

• A large, nonstick skillet with a lid
• Measuring cups and spoons
• A whisk or sturdy spoon for stirring
• Serving bowls

Instructions

1. Preheat your oven: Adjust an oven rack to the upper-middle position and preheat your oven to 500 degrees Fahrenheit. This high heat is crucial for achieving that beautiful, bubbly, melted cheese topping.
2. Render the bacon and sauté aromatics: Place the chopped bacon in your large nonstick skillet. Cook over medium-high heat until the bacon is crispy and has rendered its fat. This usually takes about 5 minutes. Remove the crispy bacon from the skillet with a slotted spoon and set it aside on a paper towel-lined plate, leaving the rendered bacon fat in the skillet.
3. Soften the onion and garlic: Add the diced onion to the skillet with the bacon fat. Cook over medium-high heat, stirring occasionally, until the onion has softened, which should take about 5 minutes. Then, add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
4. Build the sauce and cook the pasta: Pour in the low sodium chicken broth and the heavy cream. Add the penne pasta and 1/2 teaspoon of salt to the skillet. Stir everything together to ensure the pasta is submerged in the liquid.
5. Bring to a boil and simmer: Cover the skillet and bring the mixture to a boil over medium-high heat. Once it’s boiling, reduce the heat to medium-low and simmer, stirring frequently to prevent the pasta from sticking to the bottom of the pan. Continue simmering until the pasta is tender, which should take about 15 minutes. You’re looking for the pasta to be al dente, with just a slight bite.
6. Incorporate the cheeses and peas: Once the pasta is tender, remove the skillet from the heat. Stir in the grated Parmigiano-Reggiano cheese, 1/2 cup of the shredded four cheese blend, and the frozen peas. Stir vigorously until the cheeses are melted and the peas are incorporated. Season the sauce generously with sea salt and freshly ground black pepper to your liking.
7. Top and bake: Sprinkle the remaining shredded four cheese blend evenly over the top of the pasta mixture.
8. Melt the cheese: Place the skillet back into the preheated 500-degree oven. Bake until the cheese on top is melted and bubbly, which should take about 5 minutes. Keep a close eye on it to prevent burning.
9. Serve: Carefully remove the skillet from the oven. Serve immediately, garnished with the reserved crispy bacon bits.

Expert Tips & Tricks

• Bacon Fat is Flavor: Don’t be tempted to discard all the bacon fat! It forms the flavor base for this dish. If you find it’s too much fat for your preference, you can always drain off some of it before adding the onion.
• Stirring is Key: Because the pasta is cooking directly in the sauce, frequent stirring is essential to prevent sticking and ensure even cooking. Don’t walk away from it!
• Cheese Blend Flexibility: The “four cheese blend” is a suggestion. Feel free to use your favorite combination of melty cheeses. A sharp cheddar, Gruyère, or fontina would also be delicious additions.
• Broth Quality Matters: Using a good quality low-sodium chicken broth will significantly impact the final flavor of your pasta. If you’re vegetarian, a good vegetable broth will work beautifully.

Serving & Storage Suggestions

This Quick Four Cheese Pasta with Bacon and Peas is at its absolute best served piping hot, right out of the oven, with the cheese gloriously melted and bubbly. The crispy bacon bits add a delightful textural contrast and a salty punch. A simple side salad with a light vinaigrette makes a perfect accompaniment, cutting through the richness of the pasta.

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheating can be done gently in a covered pan on the stovetop over low heat with a splash of water or broth, or in the microwave until heated through. Be aware that the texture might be slightly softer after reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	520.9
Calories from Fat		225 g
Total Fat	25.1 g	38 %
Saturated Fat	13.8 g	68 %
Cholesterol	75.3 mg	25 %
Sodium	282 mg	11 %
Total Carbohydrate	62.7 g	20 %
Dietary Fiber	9 g	35 %
Sugars	2.3 g	9 %
Protein	14.3 g	28 %

Variations & Substitutions

• Vegetarian Option: Omit the bacon and sauté the onions and garlic in olive oil. You can add sautéed mushrooms or sun-dried tomatoes for extra depth of flavor.
• Spice It Up: Add a pinch of red pepper flakes along with the garlic for a touch of heat.
• Add More Veggies: While the peas are a classic, you could also stir in some steamed broccoli florets, spinach, or asparagus spears along with the peas for added nutrition and color.

FAQs

Q: Can I use a different type of pasta?
A: Yes, most short pasta shapes like rotini, farfalle (bowties), or elbow macaroni will work well, just be sure to adjust the cooking time accordingly.

Q: My sauce seems a bit too thick. What can I do?
A: If the sauce is too thick as the pasta cooks, you can add a little more chicken broth, about 1/4 cup at a time, until it reaches your desired consistency.

Q: Is it really necessary to bake it at 500 degrees?
A: The high oven temperature is crucial for quickly melting and browning the cheese topping without overcooking the pasta. If your oven doesn’t go that high, use the highest setting available and keep a very close eye on it.

Q: Can I make this ahead of time?
A: This dish is best enjoyed fresh. While you can assemble some components ahead of time (like cooking and crumbling the bacon), the pasta is meant to be cooked and finished just before serving.

Q: What kind of four cheese blend should I use?
A: A good general-purpose blend often includes mozzarella, provolone, cheddar, and Monterey Jack. Experiment with your favorites, but ensure they are good melting cheeses.

Final Thoughts

This Quick Four Cheese Pasta with Bacon and Peas is a testament to the power of simple ingredients and smart techniques. It’s a dish that delivers maximum comfort with minimal fuss, making it a true hero of weeknight dinners. It’s the kind of meal that satisfies that primal craving for something warm, cheesy, and deeply comforting, proving that even on your busiest nights, a delicious home-cooked meal is well within reach. Give it a try, and I’m sure it will become a cherished staple in your culinary repertoire.