Pipette w/ Bacon & Peas
1/2 box Pipette Pasta
4-6 Pieces of Center Cut Bacon, chopped
1/4 Onion, sliced
3/4 cup Frozen Peas
1 Tablespoon Cream Cheese
2 Tablespoons Fat Free Sour Cream
1 Tablespoon Fat Free Plain Greek Yogurt
1/4 cup Parmesan Cheese
Fresh Black Pepper, Parsley Leaves
1. Cook pasta in salted water to al dente according to the directions on the package. Drain and set aside.
2. Meanwhile, cook the chopped bacon, stirring occasionally until it starts to crisp up. Add the sliced onion and cook, still stirring until the onions are softening up a bit. Add the frozen peas and continue to cook making sure you don’t burn the bacon.
3. Melt the cream cheese, sour cream, greek yogurt, and most of the parmesan cheese over the drained and hot pasta. Stir to combine.
4. Once the peas are heated through and the bacon is cooked crisp to your liking, pour the mixture over the sauced-up pasta. Sprinkle with black pepper and parsley. Enjoy!
Recipe inspired by: 12 Ways to Cook w/ Ricotta
Woo-Wee! This recipe is so yummy! I have to appreciate the rare occasion where I am allowed to eat bacon for dinner. Both Dave and I devoured our portions and I had to be careful we didn’t over eat since this wasn’t the healthiest meal! While I assume making this dish with ricotta cheese would be delicious, I didn’t miss it at all. The rich bacon grease drippings mixed with the creaminess of the pasta sauce was more than enough flavor to make this recipe spectacular. It might sound strange, but try it! It just works.
Oh, and i left the salt out on purpose, you totally don’t need it when there’s bacon involved!!
Check out some of my other BACON recipes!