Pasta Carbonara

Remember that new app I told you about?  Its reminded me how much I love to cook quick and easy things!  Last night I whipped up some Pasta Carbonara- my way haha I've never made this pasta before because, if I'm being honest, my love of Italian food almost exceeds my love of shoes and a good purse.  Its a close call.  So if I were to make one of my favorite Italian dishes and it was gross, I'd never forgive myself.

However, I volunteered to bring something to my RS birthday celebration for International Night.  Hence, the shot at Italian food.  I make a decent alfredo.  But who can't?  So I wanted something new.  I turned to my newly trusted app and found a 20 minute Carbonara recipe I could tweek and work with and headed to the grocery store.  So, keeping in mind some of it is from iFood and some of it is me- here we go:

Pasta Carbonara

Ingredients:
1 lb farfalle pasta
1 lb bacon
1 8 oz brick of cream cheese
2 cups frozen peas
1 1/2 cup 1% milk*
1/2 cup grated Romano cheese**
2 cloves fresh garlic

Directions:
Boil pasta according to directions on package.  Set aside to drain.
Slice bacon into bite size pieces and cook in large skillet until crisp.  Remove with a slotted spoon, reserving about 3 tbs of drippings in pan.  Allow bacon to drain on paper towels to absorb excess grease.  Add to skillet the cream cheese, peas, milk, Romano cheese and minced garlic.  Cook over low heat until cream cheese has melted.  It should start to blend together nicely.  Add bacon and pasta.  Heat thoroughly.  Serve hot.
* The original calls for skim milk.  I wanted a little more cream so I used 1%.  If you want a heavier sauce, use whole milk or heavy cream, but be careful not to overheat it.
** You could also use Parmesan cheese.  Sometimes I just like Romano better. 
This should make a large amount- probably enough for 6-8 people.