Wow, was this delicious.  This recipe is from the Southern Living Jean brought me. It is 4 very generous servings, we have 2 leftover.  It is very easy.  I calculated 12 WW points.  

Ingredients:

4 thick-cut bacon slices, chopped (I used regular sliced jalapeño bacon from Sperry’s butcher shop.)

12 oz. uncorking bucatini (I used a corn and rice gluten free pasta from Coco’s Italian market.  It was very good.)

8 oz. baby portobello mushrooms, sliced 

1 t kosher salt

3/4 t black pepper

4 C shredded savoy cabbage (about 1/2 head)

2 oz. cream cheese, softened

2 T fresh thyme leaves (2 t dried)

1 oz. parmesan cheese, shredded (about 1/4 C)

Directions:

1. Bring a large saucepan filled with water to a boil over high heat. 
2. Whole water comes to a boil, cook bacon in a large skillet over medium, stirring occasionally until crisp, about 8 minutes.  Transfer to a plat line with paper towels, reserving drippings in skillet
3. Cook pasta according to package directions.  Drain well, reserving 1 C pasta cooking water.
4. Add mushrooms to skillet, and sprinkle with salt and pepper.  Increase the heat to medium-high, and cook stirring occasionally, until golden about 8 minutes.  
5. Add cabbage, and cook until cabbage wilts and just begins to caramelize, about 4 minutes.  
6. Add cream cheese and 1/2 C reserved pasta water, and stir until heated through, about 2 minutes.  Stir in more pasta water if needed.  
7. Divide evenly among 4 bowls, and top with cooked bacon, thyme, and Parmesan.  (Because I was using dried thyme, I added the thyme when I cooked the mushrooms.)