Total Time
35mins
Prep 10 mins
Cook 25 mins

This recipe is courtesy of Southern Living Magazine, April 2007. You could lighten this up a bit by using reduced fat or turkey bacon; 1/3 less fat cream cheese; and low fat milk.

Ingredients Nutrition

Directions

  1. Cook pasta according to package directions; drain.
  2. Keep warm.
  3. Cook bacon according to package directions; drain well, and crumble.
  4. Beat cream cheese, butter, and Italian seasoning in a medium-size microwave-safe bowl at low speed with an electric mixer until smooth.
  5. Gradually add milk, beating until mixture is smooth.
  6. Microwave cream cheese mixture at HIGH 3 minutes or until thoroughly heated, whisking every 30 seconds.
  7. Add salt and pepper to taste.
  8. Pour cream cheese mixture over warm pasta, tossing to coat.
  9. Top with crumbled bacon and 1/2 cup grated Parmesan cheese.
Most Helpful

3 5

We really didn't care for this. I used 8 ounces of cream cheese, as it called for in the recipe, but it was very over-powering. After tasting it I added more pepper and parmesan, some garlic and onion powder and it was better. I don't think I'll make it again though.

5 5

I did lighten this a bit by using reduced-fat cream cheese and milk. The results were wonderful! The sauce is rich and creamy and the bacon really adds a great flavor. I'm always glad to find new pasta dishes without the usual ground beef. Thanx for great new one!

5 5

A very quick and easy weeknight meal. I made this with reduced fat cream cheese and skim milk. The bacon was the real thing. This was a very thin sauce. Served it over chicken/spinach ravioli. The cheese/butter sauce is very bland on it's own, but once the bacon, parmesan and lots of black pepper is added, it is transformed to a very delicious sauce.