Spaghetti Carbonara

Prep time 10 minutes Cook time 15 minutes Serves: 6

InstructionsIngredients

• 600 g spaghetti
• 6 rashers bacon cut into stripes
• 180 g Philadelphia Light
• 2 egg yolks
• 3 stalks flat parsley leaves picked and chopped
• 300 ml vegetable stock
• Shavings of parmesan to garnish

Cook the pasta according to the pack instructions. While it’s cooking fry the 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 yolks 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.

Nutritional Information

Typical valuesPer Serving

Energy2005.8kJ / 479.0 kcal

Protein22.6g

Carbohydrate74.4g

of which Sugars3.7g

Fat10.0g

of which Saturated Fat4.7g

Fibre (Englyst)2.2g

Sodium*0.6g

*Equivalent as Salt1.5g