Fusilli With Creamy Pancetta-And-Pea Sauce

• Cooking spray
• 1/4 cup chopped pancetta or bacon (about 1 ounce)
• 1 teaspoon olive oil
• 1 cup diced onion
• 1 garlic clove, minced
• 2 tablespoons all-purpose flour
• 2 cups 1% low-fat milk
• 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
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 5 cups hot cooked fusilli (about 4 cups uncooked short twisted spaghetti)

1. 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; saute 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.

cooking spray, bacon, olive oil, onion, garlic, flour, milk, cream cheese, frozen green peas, parmesan cheese, fresh basil, salt, black pepper

Taken from www.myrecipes.com/recipe/fusilli-with-creamy-pancetta-and-pea-sauce (may not work)