Fusilli with Creamy Pancetta-and-Pea Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Pancetta (pan-CHEH-tuh), a type of Italian bacon cured with salt and spices but not smoked, adds a distinctive flavor. Substitute American-style bacon if you can't find it. Ingredients:
cooking spray |
1/4 cup chopped pancetta or bacon (about 1 ounce) |
1 teaspoon olive oil |
1 cup diced onion |
1 garlic clove, minced |
2 tablespoons all-purpose flour |
2 cups 1% low-fat milk |
1/4 cup (2 ounces) 1/3-less-fat cream cheese |
2 1/2 cups frozen green peas, thawed |
1 1/4 cups (5 ounces) grated fresh parmesan cheese, divided |
1/3 cup chopped fresh basil |
1/4 teaspoon salt |
1/4 teaspoon black pepper |
5 cups hot cooked fusilli (about 4 cups uncooked short twisted spaghetti) |
Directions:
1. Heat a nonstick skillet coated with cooking spray over medium heat. Add pancetta; cook 1 minute or until browned. Place pancetta in a large bowl. Heat oil in pan. Add onion and garlic; sauté 7 minutes. Add onion mixture to pancetta. Place flour in pan. Gradually add milk; stir with a whisk until blended. Cook over medium heat until thick (about 5 minutes); stir constantly. Add cream cheese; stir until cheese melts. Stir in peas, 1 cup Parmesan, basil, salt, and pepper. Add cheese sauce and pasta to pancetta mixture; toss well. Sprinkle with 1/4 cup Parmesan.
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