Make tasty Pasta Carbonara with this recipe that takes out a lot of the prep work. Carbonara has never been easier than this delicious take on a classic.
What You Need
Original recipe yields 4 servings
1/2 lb. spaghetti, uncooked
4 oz. (1/2 of 8-oz. tub) PHILADELPHIA Cream Cheese Spread
1 Tbsp. milk
1/4 tsp. dried Italian seasoning
4 slices OSCAR MAYER Center Cut Bacon, cut into 1/2-inch pieces
2 cloves garlic, minced
1/4 tsp. ground black pepper
1/2 cup KRAFT Shredded Parmesan Cheese, divided
1 Tbsp. chopped fresh parsley
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Let's Make It
Cook spaghetti as directed on package, omitting salt. Combine cream cheese spread, milk and Italian seasoning until blended.
Meanwhile, cook and stir bacon in large skillet on medium heat until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Discard all but 1 Tbsp. drippings from skillet. Add garlic to drippings; cook 1 min. or until fragrant.Add bacon, pepper and cream cheese mixture; cook and stir 2 to 3 min. or until heated through.
Drain spaghetti, reserving 1/2 cup of the cooking water. Gradually add reserved water to sauce. Add spaghetti; toss to evenly coat. Add 1/2 cup Parmesan; mix lightly. Transfer to serving bowl; sprinkle with remaining Parmesan and parsley.
Serve with smart sides such as steamed vegetables or a crisp mixed green salad.
For best results, use a large pot of water to cook the spaghetti, and stir the spaghetti occasionally as it cooks to help prevent it from clumping together.
Calories From Fat
% Daily Value*
Total Fat 16g
Saturated Fat 8g
Trans Fat 0g
Total Carbohydrates 45g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.