Quick and Creamy Pasta Carbonara

1. 1

   Bring a large pot of lightly salted water to a boil.

2. 2

   Cook rigatoni in the boiling water, stirring occasionally until cooked through but firm to the bite, about 13 minutes.

3. 3

   Drain.

4. 4

   Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes.

5. 5

   Remove bacon with a slotted spoon, leaving drippings in pan; set bacon aside.

6. 6

   Cook and stir garlic in the remaining bacon grease over medium heat.

7. 7

   Add milk, cream cheese, and butter to skillet; stir until smooth.

8. 8

   Stir Parmesan cheese, peas, ham, and bacon into cream cheese mixture; cook until peas are heated through, about 5 minutes more.

9. 9

   Mix pasta into sauce to serve.

* Per serving · 4 servings · Values may vary.