Description
Ready in 20 minutes, this pasta dish is a budget-friendly weeknight winner. Creamy, cheesy, and full of bacon flavor!
Ingredients
Units
Scale
- 8 oz (227 g) rigatoni
- 4 slices bacon chopped in 1-inch pieces
- 2 tbsp butter
- 2 cloves garlic minced
- 1 cup (237 ml) frozen peas
- 0.3 cups (71 ml) milk
- 3 tbsp cream cheese
- 0.5 cups (118 ml) basil minced
- Salt and pepper
- 0.5 cups (118 ml) parmesan cheese grated
Instructions
- Bring a large pot of salted water to a boil over high heat.
- Add pasta and cook until al dente. Drain, reserving cooking liquid.
- Fry chopped bacon over medium heat until crisp. Set aside on paper towels and drain the fat from the pan.
- Add butter to the pan over medium heat. Once melted, add garlic and heat for 3-5 minutes.
- Add peas, milk, and cream cheese. Bring to a boil and simmer on low for 5 minutes.
- Add bacon, basil, salt, and pepper to taste.
- Toss cooked pasta with the sauce, adding reserved pasta water as needed to reach desired consistency.
- Top with shredded parmesan cheese.
Notes
- For a richer flavor, use whole milk instead of low-fat milk.
- If you don’t have fresh basil, 1 teaspoon of dried basil can be substituted.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 600
- Sugar: 5
- Sodium: 700
- Fat: 35
- Saturated Fat: 18
- Unsaturated Fat: 12
- Carbohydrates: 60
- Fiber: 5
- Protein: 20
- Cholesterol: 80