• 225g spaghetti
  • 170g Philadelphia light garlic & herbs
  • 3 tbsp milk
  • 60g Parmesan or Pecorino, grated
  • 100g bacon, cooked until crispy & crumbled up
  • 150g mushrooms, sliced


  1. 1

    Cook the pasta in boiling water according to the packet instructions. Meanwhile, in separate pans fry the bacon and chopped mushrooms in a little oil for a few minutes as the pasta cooks. 

  2. 2

    Put the Philadelphia in to a bowl with 3 tbsp of milk and the parmesan/pecorino cheese and half of the bacon bits, and mix together well. Then add the mushrooms and stir through.

  3. 3

    Once the pasta is cooked drain it off into a colander, keeping some cooking water aside for later, then tip it back in to the pan and add the cheese mixture. Stir well together to combine and heat everything through. If the sauce is too thick, add a little of the cooking water. Then serve, adding the chopped bacon bits and an optional garnish of parsley.

Nutritional Details

Each serving provides
  • Energy 2022kj 483kcal 24%
  • Fat 22.0g 31%
  • Saturates 10.5g 53%
  • Sugars 4.0g 4%
  • Salt 1.77g 30%

% of the Reference Intakes

Typical values per 100g: Energy 733kj/175kcal

Each serving provides

4.0g carbohydrate 3.0g fibre 25.0g protein

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