Ingredients
- 600 g spaghetti
- 6 rashers bacon cut into stripes
- 180g/ 1 tub Philadelphia Light or the supermarket equivalent
- 2 eggs
- 3 stalks flat parsley leaves picked and chopped, or whatever fresh or dry herbs of choice
- 300 ml vegetable stock
- Shavings of parmesan to garnish
- 1 onion
- 1clove of garlic
Instructions
| Cook the pasta according to the pack instructions. While it’s cooking fry off the onion and garlic in olive oil, then add bacon pieces in a large pan, add the veg stock and simmer for a few minutes till the liquid is reduced by half. | ||
| Beat together the Philly and the egg in a separate bowl. Once the pasta is cooked, drain it and return it to the hot pan, add the bacon and stir through, add the philly and egg mixture and stir through well to combine everything. | ||
| Divide between 6 bowls scatter with the parsley and a few shavings of Parmesan. YUM! Original recipe link  |
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