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Pasta Carbonara

Pasta Carbonara recipe
photo by:kraft
Bacon, Parmesan and PHILADELPHIA Cooking Creme are the stars of this delicious take on classic pasta carbonara.
25 min
25 min
8 servings, 1 cup each

What You Need

lb.  spaghetti, uncooked
slices  OSCAR MAYER Center Cut Bacon, cut into 1/2-inch pieces
cloves  garlic, minced
tsp.  freshly ground black pepper
tubs  (10 oz. each) PHILADELPHIA Italian Herb Cooking Creme
cup  KRAFT Shredded Parmesan Cheese, divided
Tbsp.  chopped fresh parsley

Make It

COOK spaghetti as directed on package, omitting salt.

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 3 Tbsp. drippings from skillet. Add garlic to drippings; cook 1 min. or until fragrant. Add bacon, pepper and cooking creme; cook and stir 2 to 3 min. or until heated through.

DRAIN spaghetti, reserving 1 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.

Kraft Kitchens Tips

Serving Suggestion
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.
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