Fusilli with Creamy Pancetta-and-Pea Sauce

Ingredients

• 0.3 teaspoon pepper black
• 5 cups fusilli hot cooked uncooked ( 4 cups short twisted spaghetti)
• 2 tablespoons flour all-purpose
• 0.3 cup basil fresh chopped
• 1  garlic clove minced
• 2 cups milk 1% low-fat
• 1 teaspoon olive oil 
• 1 cup onion diced
• 1 ounce pancetta chopped
• 5 ounces parmesan cheese fresh divided grated
• 2.5 cups peas green frozen thawed
• 0.3 teaspoon salt 

Equipment

• bowl
• frying pan
• whisk

Directions

1. Heat a nonstick skillet coated with cooking spray over medium heat.
2. Add pancetta; cook 1 minute or until browned.
3. Place pancetta in a large bowl.
4. Heat oil in pan.
5. Add onion and garlic; saut 7 minutes.
6. Add onion mixture to pancetta.
7. Place flour in pan. Gradually add milk; stir with a whisk until blended. Cook over medium heat until thick (about 5 minutes); stir constantly.
8. Add cream cheese; stir until cheese melts. Stir in peas, 1 cup Parmesan, basil, salt, and pepper.
9. Add cheese sauce and pasta to pancetta mixture; toss well.
10. Sprinkle with 1/4 cup Parmesan.