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Fusilli with Creamy Pancetta-and-Pea Sauce

Photo: Becky Luigart-Stayner
Yield 6 servings (serving size: 1 1/3 cups)
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)

Nutrition 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

How to Make It

  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.