• 400 g spaghetti
  • 200 g diced pancetta
  • 400 g mushrooms, chopped
  • 200 g leeks, chopped
  • 175 g light soft cheese with garlic & herbs
  • 1 tbsp olive oil


  1. 1

    Cook the spaghetti following pack instructions. Meanwhile, in a large frying pan heat the olive oil and fry the Italian cubetti di pancetta until crispy. Set aside to drain on kitchen paper.

  2. 2

    To the same pan, add the mushrooms and leeks, and cook for 5-6 minutes, until they are soft, then return the pancetta to the pan. Add the light soft cheese with garlic & herbs and stir to combine.

  3. 3

    Once the spaghetti is cooked, drain and return to the saucepan. Tip the sauce mixture into the pasta and toss to coat well.

Nutritional Details

Each serving provides
  • Energy 2772kj 662kcal 33%
  • Fat 26.4g 38%
  • Saturates 9.8g 49%
  • Sugars 5.9g 7%
  • Salt 2.2g 37%

% of the Reference Intakes

Typical values per 100g: Energy 795kj/190kcal

Each serving provides

71.1g carbohydrate 6.8g fibre 31.4g protein

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