Comida Kraft
Recipe Box

PHILADELPHIA Quick Pasta Carbonara

PHILADELPHIA Quick Pasta Carbonara is rated 3.8125 out of 5 by 16.
Prep Time
20
min.
Total Time
20
min.
Servings

4 servings, 1-1/4 cups each

Cream cheese is the shortcut to making this classic Italian sauce. Bacon gives it added flavor. Just 20 minutes to fix makes it a perfect dish for busy nights.

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What You Need

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Make It

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  • Cook pasta as directed on package, omitting salt. Meanwhile, cook and stir bacon in large skillet until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Discard all but 2 Tbsp. drippings from skillet.
  • Add remaining ingredients to reserved drippings; cook on low heat 3 to 5 min. or until cream cheese is completely melted and mixture is well blended, stirring frequently.
  • Drain pasta; place in large bowl. Add cream cheese sauce and bacon; mix lightly.

Healthy Living

Save 90 calories and 11g of fat, including 4g of sat fat, per serving by using a nonstick skillet, omitting the bacon drippings, and preparing the recipe with PHILADELPHIA Neufchatel Cheese and fat-free milk.

Easy Creamy Tomato Sauce

In addition to adding delicious creaminess to the pasta sauce in this recipe, PHILADELPHIA Cream Cheese can be used to make a simple creamy tomato sauce for use in other recipes. Simply stir a couple ounces of cream cheese into your favorite marinara sauce before cooking until cream cheese is melted and sauce is heated through. Then, toss with your favorite hot cooked pasta and serve.

Substitute

Prepare using your favorite pasta.

Servings

  • 4 servings, 1-1/4 cups each

Nutritional Information

Serving Size 4 servings, 1-1/4 cups each
AMOUNT PER SERVING
Calories 490
Total fat 24g
Saturated fat 11g
Cholesterol 65mg
Sodium 490mg
Carbohydrate 51g
Dietary fiber 4g
Sugars 7g
Protein 18g
% Daily Value
Vitamin A 25 %DV
Vitamin C 6 %DV
Calcium 20 %DV
Iron 15 %DV

* 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.

Ratings & Reviews

Rated 5 out of 5 by from My son (14) loved it. My son (14) loved it. I used the recipe as a start to follow. I ended up using a whole box (14 oz) because it's a pain to have a partly used box. I also used a whole 8 oz neufchatel cream cheese. I used about 1Tablespoon of chopped garlic in my bacon grease. Instead of peas I used 16 oz of fresh spinach which I added to the bacon grease and sauteed for a few minutes until it wilted. I probably used more parmesan cheese. It reheated nicely with extra milk in pan and then when bubbly added extra parm cheese. I can't wait to make again.
Date published: 2010-12-14
Rated 3 out of 5 by from Actually “alla carbonara” means “"in the manner of the charcoal makers " (“Alla maniera dei... Actually “alla carbonara” means “"in the manner of the charcoal makers " (“Alla maniera dei carbonai”) and refers to a sauce for spaghetti containing eggs, minced bacon (‘pancetta’, in Italian) and grated cheese (especially "Pecorino", salty cheese, made out of sheep's milk). This was in fact the original recipe which was popular among charcoal makers, i.e. the “carbonai” who prepared and maintained the charcoal pits or the charcoal piles, covered with earth and turfs, which converted wood into coal, after a small fire has been lighted in. The “carbonai”, who existed until the 1950s in Toscana, Umbria and Lazio, were forced to live away from home for several months and then used to prepare simple dishes like “spaghetti alla carbonara”.
Date published: 2010-02-19
Rated 3 out of 5 by from This was OK, but if you are going to add bacon to a Carbonara, it should never be crisp! This was OK, but if you are going to add bacon to a Carbonara, it should never be crisp! Bacon in a spaghetti and Carbonara sauce, should be cooked, soft, just long enough to render the fat. You want to be eating bacon with the consistency of ham. Otherwise its like having bits of sand in your dish, if the bacon is crisp.
Date published: 2016-05-18
Rated 4 out of 5 by from This was delish! This was delish! I did make 2 changes...I added more bacon (I couldn't help myself) & I used fresh garlic. It was really good!
Date published: 2012-04-10
Rated 2 out of 5 by from This was OK, but if you are going to add bacon to a Carbonara, it should never be crisp! This was OK, but if you are going to add bacon to a Carbonara, it should never be crisp! Bacon in a spaghetti and Carbonara sauce, should be cooked, soft, just long enough to render the fat. You want to be eating bacon with the consistency of ham. Otherwise its like having bits of sand in your dish, if the bacon is crisp.
Date published: 2016-05-18
Rated 5 out of 5 by from I found this recipie in a free kraft recipie book at Sam's Club. I found this recipie in a free kraft recipie book at Sam's Club. So yummy! It tastes like real alfredo sauce from a resturant. I added real a real garlic clove instead of powder. Also, I added a can of mushrooms and some canned artichoke hearts. So, so good!
Date published: 2009-07-14
Rated 5 out of 5 by from I made this with the Chive and Onion Cream Cheese Spread. I made this with the Chive and Onion Cream Cheese Spread. It was very good. Also omitted the bacon and added some crumbled sausage and spinach with the peas. Everybody liked it and it was quick and easy. Will make this again.
Date published: 2010-09-13
Rated 3 out of 5 by from pretty simple and very quick; if I were in a big rush, I would do it again, however- I would... pretty simple and very quick; if I were in a big rush, I would do it again, however- I would recommend adding additional herbs such as parsley, chives, etc. to spice it up and add more flavor
Date published: 2009-12-01
  • 2016-08-24T10:39CST
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