Pasta Carbonara

Photo credit: Kraft Foods

Serves 4

1/2 lb. fettuccine, spaghetti or other pasta

4 slices nitrate-free bacon, chopped

4 oz. (1/2 of 8 oz. pkg.) cream cheese, cubed

1 c. frozen peas

1 c. other frozen veggies (ie. broccoli, carrots, peppers, etc.--optional)

3/4 c. milk

1/2 c. grated parmesan cheese

1/2--1 t. garlic, minced (to taste)

 

1.  Cook pasta as directed on package. Meanwhile, cook bacon in large skillet until crisp. Remove bacon from skillet with slotted spoon, reserving 2 Tbsp. drippings in skillet. Drain bacon on paper towels.

2.  Add veggies and garlic to bacon drippings and saute lightly. Turn off heat (or turn to lowest setting) and cover skillet to keep veggies warm.

3.  In a small saucepan, add milk, parmesan cheese and cream cheese; cook on low heat until cream cheese is melted and mixture is well blended and heated through.

3.  Drain pasta; place in large bowl. Add cream cheese sauce, sauteed veggies and bacon; mix lightly. Serve warm.

Recipe adapted from this Kraft recipe.