Photo: Becky Luigart-Stayner
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.

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

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

September 25, 2013

pr1234's Review

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

ccasazza's Review

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.