Creamy Bacon Pasta with Peas

• 1 pound Rigatoni Pasta (I Like Pasta With Ridges To Hold More Flavor But Any Pasta Will Do)
• 6 slices Bacon
• 1 Tablespoon Butter
• 1 Tablespoon Flour
• 1 cube Vegetable Or Chicken Bouillon
• 1/2 cups Milk, Or Up To Double The Amount, As Needed
• 1/2 cups Freshly Grated Parmesan Cheese
• 1/2 teaspoons Black Pepper
• 1 cup Fresh Or Frozen Sweet Baby Peas
• Salt (Optional, The Bacon And Cheese Add Enough Salt For Me)

1. Cook pasta according to package directions, drain and set aside.
2. Cook bacon over medium heat in a large skillet.
3. Remove and drain on paper towels.
4. To the same skillet, add butter to the bacon grease.
5. When melted, add flour and whisk until smooth.
6. Continue cooking for about 2 minutes.
7. Add bouillon cube and 1/2 cup of the milk and Parmesan cheese, whisking constantly until thickened.
8. If it has become too thick, add more milk gradually until desired thickness.
9. Turn heat to low.
10. Stir in black pepper and baby peas.
11. Add pasta to skillet and toss lightly in sauce.
12. Crumble bacon and sprinkle on top of pasta.
13. Serve immediately.

rigatoni, bacon, butter, flour, chicken, milk, freshly grated parmesan cheese, black pepper, fresh or, salt

Taken from tastykitchen.com/recipes/main-courses/creamy-bacon-pasta-with-peas/ (may not work)