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Quick Pasta Carbonara


  • 1/2 lb. medium-size pasta (like linguine or fettuccine)
  • 4 slices OSCAR MAYER Bacon, chopped
  • 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
  • 1/2 cup KRAFT Grated Parmesan Cheese
  • 3/4 cup milk (I’d use a little more next time)
  • 1 cup frozen or canned peas (I used frozen)
  • 1/2 tsp. garlic powder


  1. COOK pasta as directed on package. Meanwhile, cook bacon in large skillet until crisp; remove with slotted spoon to paper towels, reserving 2 Tbsp. drippings in skillet.
  2. ADD remaining ingredients to drippings; cook on low heat until cream cheese is melted and mixture is well blended and heated through.
  3. DRAIN pasta; place in large bowl. Add cream cheese sauce and bacon; mix lightly. Serves 4.
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