Weeknight Alfredo with Peas (Because, "healthy.")

Creamy stovetop Alfredo with bacon and peas


  • 4 slices thick sliced bacon, coarsely chopped
  • 2 cloves of garlic, minced
  • 2 cups dried rotini, penne, or rigatoni pasta
  • 1 cup water
  • 1 can chicken broth
  • Salt and pepper to taste
  • 1 cup frozen peas
  • 1/4 to 1/3 cup heavy cream
  • 1/4 cup grated Parmesan cheese


In a deep large skillet, cook bacon over medium high heat until crispy. Add garlic, cook and stir 30 seconds more. Drain fat. Stir in pasta, broth, the water, salt, and pepper.
Bring to boil, reduce heat. Simmer, covered, for 15 minutes or until pasta is tender but still firm, stirring once.
Stir in remaining ingredients, stir and cook 2 minutes or until heated through. Sprinkle with additional cooked bacon if desired.