Cavatappi Carbonara

This one was a tasty one folks...

I took my own spin on this recipe, and enjoyed it. Typically a Carbonara pasta dish has an egg based sauce with it, and crumbled bacon, but I took the approach of a lighter alfredo sauce instead.

Cook Cavatappi sauce according to package directions.

Cook bacon over medium heat until pretty well done. The more well done it is, the easier it is to crumble. Six slices should be enough for 3-4 servings.

Alfredo Sauce:

Melt 4 TBSP butter over medium heat

Add 2 cloves of garlic, stir constantly in butter cooking for 2 minutes

Add 1 TBSP flour (for thickening) stir well, heat to a simmer

Add 2 cups milk gradually, about 1/2 at a time, stirring well

Add 3 TBSP cream cheese, heat until melted and smooth, stirring occasionally

Add 1 TBSP flour to thicken (if desired)

Add 1/2 cup fresh grated parmesan cheese, heat to melt

While sauce and pasta are cooking and bacon has cooled, crumble

Chop about 1/2 cup of chives (parsley would work well too, or whatever spice you prefer)

Drain pasta, toss with alfredo sauce, bacon, and chives, and serve. It is delish with italian bread or salad.

PS the picture doesn't totally do justice but it was the best I found...