Quick and Creamy Pasta Carbonara recipe

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Ingredients

3 cups rigatoni pasta
6 slices bacon, diced
2 cloves garlic, minced
1 ¼ cups milk
1 (8 ounce) package cream cheese, cut into cubes
½ cup butter, softened
½ cup freshly shredded Parmesan cheese
¼ cup fresh green peas
¼ cup diced cooked ham

Nutrition Info

778 calories
carbohydrate: 46.7 g
cholesterol: 156 mg
fat: 55.5 g
fiber: 2.3 g
protein: 25.3 g
saturatedFat: 32.3 g
servingSize: -
sodium: 975.4 mg
sugar: 6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until cooked through but firm to the bite, about 13 minutes. Drain.

  2. Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove bacon with a slotted spoon, leaving drippings in pan, set bacon aside.

  3. Cook and stir garlic in the remaining bacon grease over medium heat. Add milk, cream cheese, and butter to skillet, stir until smooth. Stir Parmesan cheese, peas, ham, and bacon into cream cheese mixture, cook until peas are heated through, about 5 minutes more. Mix pasta into sauce to serve.

Recipe Yield

4 servings

Recipe Note

This rich pasta toss is great for everyday dinners or special occasions. I can come home from work and throw this dish together in a half hour.

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