Alfredo Pasta Bake

Cook the pasta according to directions on package. Drain pasta, reserving ¼ cup of the water. Set the reserved water aside.

Then stir the hot pasta in a large bowl with the peas (this helps defrost the peas).

Preheat oven to 375 degrees F. Prepare a 3-quart casserole dish with butter or spray with cooking spray.

Melt the butter in a small saucepan over medium heat. Stir in the flour and let it soak up all the butter until it’s like a paste. Then whisk in the whipping cream until there are no clumps. Whisk in half of the parmesan cheese until melted. Whisk occasionally while it cooks and thickens. Don’t let it boil – if it starts to, then lower the heat a bit. Season with salt and pepper to taste and the nutmeg if you choose.

Once it’s warmed through and thickened up just a bit, pour the sauce into the large bowl over the pasta and peas. Stir in half of the bacon. If it gets too thick or glue-like, pour in some of the reserved pasta water to help thin it out. It should be creamy.

Pour the pasta mix into the prepared casserole dish. Sprinkle the remaining bacon pieces over the top and then the remaining parmesan cheese. Bake for about 25 minutes.

Serve with your favorite salad. Serves 6-8 generous portions.