Fusilli with Creamy Pancetta-and-Pea Sauce

Source: Cooking Light, October 1999

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.

Cooking spray
1/4 cup chopped pancetta or bacon (about 1 ounce) (I used ounces
1 teaspoon olive oil
1 cup diced onion
1 garlic clove, minced
2 tablespoons all-purpose flour
2 cups 1% low-fat milk (I used 2%)
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 (I used dried oregano)
1/4 teaspoon salt (with the extra pancetta, it didn't need any salt)
1/4 teaspoon black pepper
5 cups hot cooked fusilli (about 4 cups uncooked short twisted spaghetti)

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

NUTRITION PER SERVING: CALORIES 410(30% from fat); FAT 13.7g (sat 7.1g,mono 4.6g,poly 1g); PROTEIN 21.6g; CHOLESTEROL 30mg; CALCIUM 419mg; SODIUM 656mg; FIBER 5.1g; IRON 3mg; CARBOHYDRATE 49.5g

I talked about this recipe HERE.