Quick and Creamy Pasta Carbonara

Bring a large pot of salted water to a boil. Add the rigatoni and cook, stirring occasionally, until al dente, about 13 minutes. Drain the pasta and set aside.

In the meantime, place the bacon in a large skillet over medium-high heat. Cook, turning occasionally, until the bacon is crispy and golden, about 10 minutes. Remove the bacon with a slotted spoon, leaving the rendered fat in the pan. Set the bacon aside.

Add the garlic to the skillet with the remaining bacon grease and sauté over medium heat. Stir in the milk, cream cheese, and butter, mixing until smooth. Add the Parmesan cheese, peas, ham, and crispy bacon to the sauce, cooking until the peas are warmed through, about 5 minutes. Finally, toss the cooked pasta into the sauce and serve.