Welcome to my kitchen! Today I'm sharing my take on English Pasta, a cozy, comforting dish that's a staple in many British homes. It's a simple combination of pasta, a creamy cheddar sauce, and sweet peas, often topped with crispy bacon. It's the ultimate weeknight comfort food that comes together quickly and uses pantry staples.
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This recipe was born from a desire to recreate a classic pub-style pasta that's both hearty and satisfying. The key is in the sauce – a silky, cheesy masterpiece that clings to every piece of pasta. The peas add a pop of color and sweetness, while the bacon brings a salty crunch. It's a balanced, delicious meal that the whole family will love.
Whether you're new to English Pasta or looking for a reliable, delicious version, this recipe is for you. It's easy to customize, ready in about 30 minutes, and guaranteed to become a regular in your dinner rotation. Let's get cooking!
Why You'll Love This Recipe
About the Ingredients
12 oz (340g) penne pasta
Any short pasta works; use whole wheat for extra fiber or gluten-free if needed.
4 slices bacon, chopped
Regular or smoked bacon adds a savory crunch. For a lighter option, use turkey bacon.
1 tbsp (14g) unsalted butter
Use salted butter and adjust added salt accordingly. Olive oil can substitute.
1 small onion, finely chopped
About 1/2 cup. Shallots or leeks are great substitutes.
2 cloves garlic, minced
Fresh garlic is best; use 1/2 tsp garlic powder if in a pinch.
2 tbsp (16g) all-purpose flour
Helps thicken the sauce. Gluten-free flour blends work too.
2 cups (480ml) whole milk
Whole milk gives a creamier sauce. Use 2% for lighter, or add 1/2 cup heavy cream for extra richness.
2 cups (200g) shredded sharp cheddar cheese
Freshly shredded melts best. For a British twist, use mature cheddar or a mix with Red Leicester.
1 cup (150g) frozen peas, thawed
Fresh peas can be used when in season. No need to thaw if adding directly to hot sauce.
1/2 tsp Dijon mustard
Adds subtle tang. Yellow mustard works, or omit for a milder flavor.
Salt and freshly ground black pepper, to taste
Season generously to bring out the flavors.
Fresh parsley, chopped, for garnish (optional)
Adds color and freshness. Chives or green onions are nice too.
Tips & Tricks
Don't overcook the pasta
Cook to al dente as it will continue cooking slightly when mixed with the sauce.
Grate your own cheese
Pre-shredded cheese contains anti-caking agents that prevent smooth melting. Grate from a block for a silky sauce.
Temper the sauce
When adding cheese, do it off the heat and stir continuously to avoid clumping. If sauce is too thick, thin with a splash of pasta water.
Pro Tips
Step-by-Step Instructions
1. Cook the Pasta
Bring a large pot of salted water to a rolling boil. Add the penne and cook according to package directions until al dente (about 11-12 minutes). Reserve 1/2 cup of pasta water, then drain and set aside.
2. Crisp the Bacon
In a large skillet or Dutch oven over medium heat (350°F / 175°C), cook the chopped bacon until crispy, about 6-8 minutes. Use a slotted spoon to transfer bacon to a paper towel-lined plate, leaving about 1 tablespoon of drippings in the pan.
3. Sauté Aromatics
Add the butter to the same pan with the bacon drippings. Once melted over medium heat (350°F / 175°C), add the onion and cook until translucent, about 4-5 minutes. Stir in the garlic and cook for another 30 seconds until fragrant.
4. Make the Roux
Sprinkle the flour over the onions and garlic. Stir constantly with a wooden spoon for 1-2 minutes to cook out the raw flour taste. The mixture will look pasty but that's normal.
5. Add the Milk
Slowly pour in the milk, whisking continuously to prevent lumps. Bring the sauce to a gentle simmer over medium heat (350°F / 175°C), then reduce heat to low (250°F / 120°C) and let it thicken, stirring occasionally, for 3-4 minutes until it coats the back of a spoon.
6. Melt the Cheese
Remove the pan from the heat. Stir in the shredded cheddar cheese and Dijon mustard until the cheese is fully melted and the sauce is smooth. Season with salt and pepper to taste.
7. Combine Everything
Add the cooked pasta, crispy bacon (reserve a little for garnish), and peas to the sauce. Toss gently to coat everything evenly. If the sauce is too thick, add reserved pasta water a tablespoon at a time until desired consistency.
8. Serve and Garnish
Taste and adjust seasoning. Serve immediately in warm bowls, topped with the reserved bacon and chopped parsley if desired. Enjoy the creamy, comforting goodness!
Delicious Variations
Add protein
Stir in shredded rotisserie chicken or diced ham along with the peas for a heartier meal.
Veggie boost
Sauté mushrooms, spinach, or broccoli along with the onion for extra nutrients.
Spicy kick
Add a pinch of cayenne pepper or a dash of hot sauce to the cheese sauce for a subtle heat.
How to Store Creamy English Pasta with Cheddar & Peas
Refrigerator
Store in an airtight container for up to 4 days. The sauce will thicken as it cools; add a splash of milk when reheating.
Freezer
Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat gently on the stovetop over medium-low heat, stirring frequently, or in the microwave in 30-second bursts, adding a splash of milk to restore creaminess.
Frequently Asked Questions
Q: What is English pasta?
English pasta is a British comfort dish typically made with pasta in a creamy cheddar cheese sauce, often with peas and bacon, resembling a pasta version of cheesy peas.
Q: Can I use any type of pasta?
Yes, any short pasta works well, such as penne, fusilli, or shells. Even spaghetti can be used if you prefer.
Q: Can I make this vegetarian?
Absolutely! Simply omit the bacon and use vegetable broth or a splash of olive oil for sautéing. You can add mushrooms or extra peas for a meaty texture.
Q: How do I prevent the cheese sauce from becoming grainy?
Grate your own cheese, remove the pan from heat before adding it, and stir gently until melted. Avoid boiling the sauce after adding cheese.
Q: Can I use milk alternatives?
Yes, unsweetened almond or oat milk can be used, but the sauce may be slightly less creamy. Add a tablespoon of cornstarch mixed with water if needed to thicken.
I hope you enjoy this creamy and comforting English Pasta as much as we do. If you try it, please leave a comment below and let me know how it turned out! Don't forget to share your photos on social media and tag me. Happy cooking!
Creamy English Pasta with Cheddar & Peas
A comforting British-inspired pasta dish with a rich cheddar sauce, sweet peas, and crispy bacon. Ready in 30 minutes!
🧂 Ingredients
- 12 oz (340g) penne pasta
- 4 slices bacon, chopped
- 1 tbsp (14g) unsalted butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tbsp (16g) all-purpose flour
- 2 cups (480ml) whole milk
- 2 cups (200g) shredded sharp cheddar cheese
- 1 cup (150g) frozen peas, thawed
- 1/2 tsp Dijon mustard
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped, for garnish (optional)
📋 Instructions
- 1Cook the Pasta — Bring a large pot of salted water to a rolling boil. Add the penne and cook according to package directions until al dente (about 11-12 minutes). Reserve 1/2 cup of pasta water, then drain and set aside.
- 2Crisp the Bacon — In a large skillet or Dutch oven over medium heat (350°F / 175°C), cook the chopped bacon until crispy, about 6-8 minutes. Use a slotted spoon to transfer bacon to a paper towel-lined plate, leaving about 1 tablespoon of drippings in the pan.
- 3Sauté Aromatics — Add the butter to the same pan with the bacon drippings. Once melted over medium heat (350°F / 175°C), add the onion and cook until translucent, about 4-5 minutes. Stir in the garlic and cook for another 30 seconds until fragrant.
- 4Make the Roux — Sprinkle the flour over the onions and garlic. Stir constantly with a wooden spoon for 1-2 minutes to cook out the raw flour taste. The mixture will look pasty but that's normal.
- 5Add the Milk — Slowly pour in the milk, whisking continuously to prevent lumps. Bring the sauce to a gentle simmer over medium heat (350°F / 175°C), then reduce heat to low (250°F / 120°C) and let it thicken, stirring occasionally, for 3-4 minutes until it coats the back of a spoon.
- 6Melt the Cheese — Remove the pan from the heat. Stir in the shredded cheddar cheese and Dijon mustard until the cheese is fully melted and the sauce is smooth. Season with salt and pepper to taste.
- 7Combine Everything — Add the cooked pasta, crispy bacon (reserve a little for garnish), and peas to the sauce. Toss gently to coat everything evenly. If the sauce is too thick, add reserved pasta water a tablespoon at a time until desired consistency.
- 8Serve and Garnish — Taste and adjust seasoning. Serve immediately in warm bowls, topped with the reserved bacon and chopped parsley if desired. Enjoy the creamy, comforting goodness!
