Philadephia cheese has very sucessfully added themselves to the recipe book market in the last couple of years. This recipe is based on the Philadelphia Spaghetti Carbonara recipe below:
Serves 6 people
Prep time 10 minutes
Cook time 15 minutes
Ingredients
500g spaghetti (or whatever other pasta you have to hand)
6 rashers bacon cut into strips (1 packet)
180g Philadelphia Light (preferably garlic and herb for extra flavour and can be any brand of soft cheese which you fancy/have available)
2 egg yolks
3 stalks flat parsley leaves picked and chopped (rocket or any other fresh herb can work just as well)
300ml veg stock
Shavings of Parmesan to garnish
5-8 sundried tomatoes, cut into thin strips with a knife for best results
Handful of Pine Nuts
Instructions
1. Cook the pasta according to the pack instructions (usually 100g per person and 10 mins boiling for dry and 3 minutes boiling for fresh ). While it’s cooking fry the bacon pieces in a large pan (cutting directly into pan using scissors is the easiest way which I have found).
2.Beat together the Philly and the egg yolks in a separate bowl.
3.Once the pasta is cooked, drain it. Add the veg stock to the bacon pan then add the pasta and mix together.
4.Add the Philadelphia and egg mixture and stir through well to combine everything.
5.Divide between 5-6 bowls scatter with the parsley and a few shavings of parmesan.
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