Creamy pasta with herb cream cheese, bacon and tomatoes

Recipe for easy, creamy pasta with herb and garlic cream cheese (pikantost), bacon, peas and fresh tomatoes.

Course Main course

Cuisine Italian

Nøgleord Easy pasta

Total Time 25

Servings servings

Calories 850kcal

200 g bacon, diced
1 onion, finely chopped
3 cloves garlic, thinly sliced
200 g cherry tomatoes, halved
500 g pasta
200 g herb and garlic cream cheese (pikantost) Danish pikantost or a Boursin-style herb and garlic cream cheese
200 g peas
7 stalks basil, leaves picked
100-200 ml pasta cooking water
Oil
Salt and freshly ground black pepper

Heat a deep frying pan and fry the bacon in a splash of oil until crisp.
Add the onion and fry until soft and translucent, then add the garlic and tomatoes. Heat through for 5-6 minutes and season with freshly ground black pepper.
Meanwhile, cook the pasta al dente according to the packet instructions.
Add the herb and garlic cream cheese and 100 ml of the pasta cooking water, and stir to combine.
Add the peas and fresh basil leaves and toss everything together well.
Season to taste with salt and freshly ground black pepper.
Finally, toss the pasta in the sauce and adjust the consistency with a little more pasta water if needed.
Serve with finely grated Parmesan on top - and a few fresh herbs, if you like.