Name: Fusilli with Creamy Pancetta-and-Pea Sauce
Yield: 6 servings (serving size: 1 1/3 cups)
Ingredients: Cooking spray; ¼ 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; ¼ cup (2 ounces) 1/3-less-fat cream cheese; 2 ½ cups frozen green peas, thawed; 1 ¼ cups (5 ounces) grated fresh Parmesan cheese, divided; ⅓ cup chopped fresh basil; ¼ teaspoon salt; ¼ teaspoon black pepper; 5 cups hot cooked fusilli (about 4 uncooked short twisted spaghetti)

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EllenDeller

01/29/2014

Followed the recipe except that I doubled the pancetta (an could have even used more). I'll make this again as it does have potential, but next time I will a) steam the peas lightly so they don't cool the sauce; b) add some white wine to the sauce; c) shave a bit of lemon peel into the sauce; and d) toast some pine nuts or sliced almonds for the top. As is, it's a little bland. Serving size is smallish, so consider making more sides than just salad and putting out some good bread.

pr1234

07/14/2010

Tastes so rich and not at all lowfat and is a breeze to make. Crowd pleaser.

ccasazza

02/13/2010

I'm not a huge fan of creamy sauces and made this because it used up a lot of loose ingredients in the fridge. We thought this was average and it took longer than I thought to make, so I probably won't make again.

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Fusilli with Creamy Pancetta-and-Pea Sauce

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