Calling all bacon lovers. This is the pasta for you! Creamy cheesy with bacon and peas. It resembles a Carbonara but I just don't do raw eggs. Can't and just won't. I cringe at the very thought. So I was able to bypass all that by coming up with this.
1 box Rigatoni pasta, any pasta will do. I prefer pasta with ridges it holds more sauce and flavor.
6 slices of bacon
1/2 cup freshly grated Parmesan cheese
1 tablespoon flour
1 tablespoon butter
1 chicken or vegetable bullion cube
1/2-1 cup milk
1/4 teaspoon black pepper
Salt to taste if desired
1 cup fresh or frozen sweet baby peas
Cook pasta according to package directions, drain and set aside.
Cook bacon over medium heat in a large skillet. Remove an drain on paper towels.
To the same skillet add butter to the bacon grease when melted add flour and whisk until smooth. Continue cooking for about 2 minutes. Add bullion cube and 1/2 cup of the milk and Parmesan cheese whisking constantly until thickened. If it has become to thick add more milk gradually until desired thickness. Turn heat to low. Stir in black pepper and baby peas.
Add pasta to skillet and toss lightly in sauce. Crumble bacon and sprinkle on top if pasta. Serve immediately.
*Shared over at Weekend Potluck