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; 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)

5 Reviews

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Fusilli with Creamy Pancetta-and-Pea Sauce

Photo: Becky Luigart-Stayner

Yield

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

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)

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.

Ratings & Reviews

EllenDeller's Review

2014-01-29T16:14:49-05:00 ccasazza

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

2013-09-24T23:35:24-04:00 pr1234

N/A

pr1234's Review

2010-07-14T18:11:45-04:00 lolacola

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

ccasazza's Review

2010-02-13T23:23:48-05:00 EllenDeller

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.

Fusilli with Creamy Pancetta-and-Pea Sauce

Ingredients

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Ratings & Reviews

EllenDeller's Review

lolacola's Review

pr1234's Review

ccasazza's Review

Fusilli with Creamy Pancetta-and-Pea Sauce

Ingredients

Nutritional Information

How to Make It

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