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Pasta Carbonara

Pasta Carbonara


  • 3 cups uncooked rigatoni pasta
  • 6 strips bacon, diced
  • 2 cloves garlic, grated
  • 1 1/4 cups 1% milk
  • 5 oz. cream cheese (I used 1/3 less fat)
  • 4 Tbsp. butter
  • 1/2 cup grated parmesan


  • Cook pasta one minute less than package instructions.  Meanwhile, in a large skillet over medium heat, cook bacon until crisp. Drain on a paper towel.
  • Saute garlic in the bacon fat until softened, about 1 minute. Add butter and allow to melt. Whisk in cream cheese until smooth then add the milk in two additions, whisk until smooth after each addition. Stir in parmesan cheese and bacon. 
  • Drain cooked pasta and toss with the sauce.