Instructions: Heat a nonstick skillet coated with cooking spray over medium heat. Add pancetta; cook 1 minute or until browned. Place pancetta in a large bowl.

Heat oil in pan. Add onion and garlic; saute 7 minutes. Add onion mixture to pancetta.

Place flour in pan. Gradually add milk; stir with a whisk until blended.

Cook over medium heat until thick (about 5 minutes); stir constantly. Add cream cheese; stir until cheese melts. Stir in peas, 1 cup Parmesan, basil, salt, and pepper. Add cheese sauce and pasta to pancetta mixture; toss well. Sprinkle with remaining 1/4 cup Parmesan.

Yield: "8 cups"

NOTES : Revised recipe: reconstructed the base for the creamy sauce with 1% milk, light cream cheese and a little flour for thickening.

Also less cheese, less oil and a little less pancetta. If you cant find pancetta, use American-style bacon.

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