Quick and Creamy Pasta Carbonara Recipe

Bring a large pot of lightly salted water to a boil.

Cook the rigatoni in boiling water for about 13 minutes, stirring occasionally until cooked through but firm to the bite. Drain.

Meanwhile, place the bacon in a large skillet and cook over medium-high heat for about 10 minutes, turning occasionally, until evenly browned.

Remove the bacon with a slotted spoon, leaving the drippings in the pan. Set the bacon aside.

Cook and stir the garlic in the remaining bacon grease over medium heat.

Add the milk, cream cheese, and butter to the skillet, and stir until smooth.

Stir the parmesan cheese, peas, ham, and bacon into the cream cheese mixture.

Cook for about 5 minutes more until the peas are heated through.

Mix the pasta into sauce to serve.