Bring a large pot of water to a boil, cook cavatelli according to package instructions. Drain and set aside. Cook the bacon in a large skillet over medium heat until crisp. Remove to a paper towel lined plate; let bcon cool then chop. Discard all but 1 teaspoon of the bacon grease; add the alfredo sauce and frozen peas to the skillet. Season with salt and black pepper, garlic powder, and Itlaian seasoning. Add the cooked cavatelli and bacon, toss to combine. Divide among bowls to serve.
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