Carbonara-style garlic and herb Philadelphia pasta

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. 

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.

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.