Fusilli with Creamy Pancetta-and-Pea Sauce

5 Reviews
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Photo: Becky Luigart-Stayner
Yield
6 servings (serving size: 1 1/3 cups)
October 1999
RECIPE BY Cooking Light

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)

Nutritional Information

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

How to Make It

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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Ratings & Reviews

EllenDeller's Review

ccasazza
January 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's Review

pr1234
September 25, 2013
N/A

pr1234's Review

lolacola
July 14, 2010
Tastes so rich and not at all lowfat and is a breeze to make. Crowd pleaser.

ccasazza's Review

EllenDeller
February 14, 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.