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.

Recipe by Cooking Light October 1999

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Becky Luigart-Stayner

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Nutrition Facts

410 calories; calories from fat 30%; fat 13.7g; saturated fat 7.1g; mono fat 4.6g; poly fat 1g; protein 21.6g; carbohydrates 49.5g; fiber 5.1g; cholesterol 30mg; iron 3mg; sodium 656mg; calcium 419mg.