> 1/2 lb. fettuccine, uncooked
> 4 slices Oscar Mayer bacon, cut into 1/2-inch pieces
> 4 oz. (1/2 of 8 oz. pkg.) Philadelphia cream cheese, cubed
> 1 cup frozen peas
> 3/4 cup milk
> 1/2 cup Kraft grated Parmesan cheese
> 1/2 tsp. garlic powder
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 melted and mixture is well blended, stirring frequently.
Drain pasta; place in large bowl. Add cream cheese sauce and bacon; mix lightly.
Recipe provided by Kraft