1/2 lb. fettuccine, uncooked
4 slices bacon, cut into 1/2-inch pieces
4 oz. (half of an 8 oz. pkg.) cream cheese, cubed
1 cup frozen peas, slightly thawed
3/4 cup milk
1/2 cup grated Parmesan cheese
1/2 tsp. garlic powder
- Cook pasta as directed on package, omitting salt.
- Meanwhile, cook and stir bacon in large skillet until crisp. Remove bacon and drain on paper towels. Discard all but 2 T. of drippings from skillet.
- Add remaining ingredients to reserved drippings; cook on low heat 3 to 5 minutes or until cream cheese is melted and mixture is well blended, stirring frequently.
- Drain pasta; place in large bowl. Add cream cheese sauce and bacon. Mix lightly. Serve.