Rigatoni Alfredo with Bacon and Peas

• 16 ounces rigatoni pasta

• 6 strips bacon, uncooked

• 3/4 cup peas

• 8 ounces softened cream cheese

• 8 tablespoons unsalted butter

• 1 1/2 cup milk

• 4 ounces (half jar) grated parmesan

• 1 tablespoon minced garlic

• 2 teaspoons garlic powder

• 1 tablespoon flour

• 1/8 teaspoon pepper

• Fresh parsley for garnish

Bring a large pot of water to a boil. Add the rigatoni noodles and cook according to the package directions for al dente pasta. Drain.

Meanwhile, heat a large pan over medium-high heat.

Add the bacon and sauté, stirring occasionally, until the bacon has rendered its fat and has become crispy. This should take about 10 minutes. Remove and place on a paper towel-lined plate and crumble the bacon.

Add the peas to the hot pan and sauté for 1 to 2 minutes, just until they are heated through and have a touch of color. Remove to the plate with the bacon.

For the Alfredo sauce -

Melt butter over medium heat in a nonstick saucepan.

Sauté garlic with butter and whisk in cream cheese making sure to remove all the lumps.

Stir in milk very slowly and keep whisking the ingredients together until smooth and then stir in Parmesan, flour and pepper.

Reduce heat to medium low and continue to whisk until bubbly and thickened. Add more milk if needed.

Toss the cooked rigatoni into the sauce and stir in the peas and bacon. Serve with fresh chopped parsley on top.