Fettuccine Alfredo with Pancetta

No heavy cream in this fettuccine alfredo recipe!  This helps alleviate a small amount of guilt when enjoying this otherwise sinful dish!  The pancetta makes it extra tasty.

1 Package of Fettuccine (I love the Ronzoni Garden Select)
4oz Pancetta, diced
2 Cloves of Garlic, minced
2 Cups Skim Milk
1 Tbsp Cornstarch
1/2 Cup Grated Parmesan Cheese
1 Cup Frozen Peas, thawed
Parsley

Bring a salted pot of water to boil and cook fettuccine.

While fettuccine is cooking, saute the pancetta in a 2 quart saucepan for about 7 minutes until just starting to brown.  Once browned, using a slotted spoon remove the pancetta and set aside.  Add the garlic to the drippings and cook for 1 minute. 

Whisk the cornstarch into the 2 cups of milk.  Slowly add the milk to the garlic and drippings, stirring.  Stirring occasionally, let the sauce thicken over medium heat.  Once it starts to thicken, add the cheese.

Once the pasta is cooked and drained, return pasta to the pot and add the peas.  Pour the thickened sauce over the pasta and peas and mix.  Add the pancetta and some fresh parsley.  Serve immediately.