*Philly Carbonara* (adapted from the Philadephia website)

 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

New Twist on Macaroni Cheese for dinner (BBC Good Food)

Tonight I am cooking a new twist on Macaroni Cheese from this lovely cookbook. I honestly recommend getting as many books as you can from this series and the Good Home series too - they're are such great books, really well put together with tons of excellent and inspirational ideas.


Here is the original recipe (click to see it full size):

I have added a couple of ingredients over the course of cooking this dish over the years, I warn you it doesn't make it any healthier, but in my opinion adds to its yummy factor!

Here are my ingredients:

So I added a little grated cheese and a pack on honey roast ham...

The quantities are deceptive - this recipes does go quite a long way and also reheats from frozen very well.

Here is my finished dish:

Hope you add this recipe to your store-cupboard recipes too - let me know what you think....enjoy!