Finishing your peas and carrots is exponentially more exciting when bacon is involved. In fact, almost every dish is more exciting when bacon comes to play, so feel free to swap your family's favorite veggies into this versatile pasta.

Hannah Klinger
Recipe by Cooking Light May 2016

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Jennifer Causey Styling: Claire Spollen

Recipe Summary

Yield:
Serves 4 (serving size: 1 1/4 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook pasta according to package directions, omitting salt and fat. Drain pasta, reserving 1/4 cup cooking liquid; set aside.

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  • Heat a large nonstick skillet over medium-high heat. Add bacon; cook 4 minutes, stirring frequently. Remove bacon with a slotted spoon.

  • Add onion and carrot to drippings in pan; cook 5 minutes. Add stock; bring to a boil. Add peas; cook 2 minutes.

  • Remove pan from heat; stir in reserved 1/4 cup cooking liquid, bacon, thyme, salt, pepper, and cream cheese. Add pasta to pan; toss to coat. Serve immediately.

Nutrition Facts

333 calories; fat 7.4g; saturated fat 3.8g; mono fat 1.3g; poly fat 0.3g; protein 15g; carbohydrates 53g; fiber 5g; cholesterol 21mg; iron 3mg; sodium 566mg; calcium 66mg; sugars 7g; added sugarg.