Ingredients

1/2 lb

spaghetti, uncooked

4 oz

(1/2 of 8-oz. tub) PHILADELPHIA Cream Cheese Spread

1 tbsp

milk

1/4 tsp

dried Italian seasoning

4 slices

OSCAR MAYER Center Cut Bacon, cut into 1/2-inch pieces

2 cloves

garlic, minced

1/4 tsp

ground black pepper

1/2 cup

Shredded Parmesan Cheese, divided

1 tbsp

chopped fresh parsley

Instructions

Step 1

Cook spaghetti as directed on package, omitting salt. Combine cream cheese spread, milk and Italian seasoning until blended.

Step 2

Meanwhile, cook and stir bacon in large skillet on medium heat until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Discard all but 1 Tbsp. drippings from skillet. Add garlic to drippings; cook 1 min. or until fragrant.Add bacon, pepper and cream cheese mixture; cook and stir 2 to 3 min. or until heated through.

Step 3

Drain spaghetti, reserving 1/2 cup of the cooking water. Gradually add reserved water to sauce. Add spaghetti; toss to evenly coat. Add 1/2 cup Parmesan; mix lightly. Transfer to serving bowl; sprinkle with remaining Parmesan and parsley.