There is no possible way to claim that this cream cheese Alfredo sauce is remotely good for you.
But hey, it’s got peas!
More importantly, it’s packed with crispy, delicious bacon and even better — the cream cheese sauce that hugs the fettuccine noodles is rich and thick and hearty and so indulgent!
I made this easy pasta dish for supper last night and we really enjoyed it — even Chris’s brother-in-law liked the sauce. He had helped Chris go flatbed our truck home from 30 miles away and they arrived back just as I was putting supper on the table.
Thank goodness for family!
This is the second time in a week that Chris’s work truck has broke down on the way home form the job site. The first time, it was the motor and he had to buy a new one and pay to have someone put it in since we don’t have a garage here. Now, there’s a broken flywheel thingy-ma-jig which will be a pain to replace.
Our week has been eventful to say the least, so a big bowl of pasta with cream cheese Alfredo sauce was just the ticket for a comforting family meal.
- 8oz Philadelphia Neufchatel Cream cheese
- 1 stick butter (1/2 cup)
- 2 cups milk
- 6 oz Parmesan cheese, grated
- 1½ – 2 tsp garlic powder
- fresh ground black pepper, to taste
- 1 lb bacon, cooked crisp and crumbled
- 1 cup frozen green peas
- 16 oz Fettuccine noodles
- ¼ cup fresh parsley, chopped
- Cook noodles al dente, according to package instructions. Add peas to boiling pasta during the last minute of cook time. Drain.
- Meanwhile, in dutch oven, melt butter over med-high heat. Add softened cream cheese and whisk until smooth.
- Slowly add milk, while continuing to whisk until lumps are gone. Add Parmesan, garlic powder and pepper. Stir until sauce is desired consistency.
- Remove from heat.
- Add hot noodles, peas ½ the parsley and bacon to cream cheese mixture. Toss until noodles are evenly coated.
- Pour into serving bowl and garnish top with remaining parsley.
• The recipe can be halved for a family of 4, we had a ton of leftovers!
• Adapted from Kraft.