Fusilli with Creamy Pancetta-and-Pea Sauce

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)

4 Ratings
3 Reviews

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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Credit: Becky Luigart-Stayner

Recipe Summary test

Yield:

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

Nutrition Info

Directions

Step 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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Nutrition Facts

Per Serving:

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.

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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.

lolacola

09/24/2013

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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Recipe Summary test

Ingredients

Directions

Nutrition Facts

Reviews (3)

All Reviews for Fusilli with Creamy Pancetta-and-Pea Sauce

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Fusilli with Creamy Pancetta-and-Pea Sauce

Gallery

Recipe Summary test

Ingredients

Directions

Nutrition Facts

Reviews (3)

All Reviews for Fusilli with Creamy Pancetta-and-Pea Sauce