Fusilli with Creamy Pancetta-and-Pea Sauce

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.

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

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.