Creamy Fettucine Carbonara

8 oz fettuccine pasta
6 slices Canadian bacon, cut into 1" pieces
1 onion, chopped
1 tsp. dried Italian seasoning
1 (16 oz jar) Alfredo pasta sauce
1/2 cup fat-free chicken broth
1 cup frozen peas, thawed
1/8 tsp. black pepper
4 cups baby spinach
2 tbsp. grated Parmesan cheese

Cook pasta as directed. Drain, reserving 1/2 cup pasta water.

In a large skillet, cook bacon until crisp. Drain on paper towels. Discard all but 1 tablespoon fat from pan. To skillet, add onion.

Stirring, cook until almost tender, about 8 minutes. Stir in Alfredo sauce, broth, peas, reserved pasta water, and pepper. Bring to boil.

Reduce heat to medium-low and cook until peas are tender, 10 minutes. Add spinach and pasta, cook until spinach is wilted and mix is heated through. Serve sprinkled with bacon and Parmesan cheese.