Fusilli with Creamy Pancetta-and-Pea Sauce

Fusilli with Creamy Pancetta-and-Pea Sauce Recipe
Photo: Becky Luigart-Stayner
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.

Yield:

6 servings (serving size: 1 1/3 cups)

Recipe from

Nutritional Information

Calories 410
Caloriesfromfat 30 %
Fat 13.7 g
Satfat 7.1 g
Monofat 4.6 g
Polyfat 1 g
Protein 21.6 g
Carbohydrate 49.5 g
Fiber 5.1 g
Cholesterol 30 mg
Iron 3 mg
Sodium 656 mg
Calcium 419 mg

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)

Preparation

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.

Note:

October 1999
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