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.
Ingredients
- rigatoni pasta: 3 cups
- slices bacon: 6 piece (diced)
- garlic: 2 clove (minced)
- ¼ cups milk: 1 piece
- cream cheese: 1 pack (8 ounce pack, cut into cubes)
- butter: 0.5 cup (softened)
- freshly shredded Parmesan cheese: 0.5 cup
- green peas: 0.25 cup (fresh)
- cooked ham: 0.25 cup (diced)
Metric Conversion
Stages of cooking
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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.
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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.
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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.
