Ingredients
1 pkt (400g) thin spaghetti
cooking spray
12 slices shortcut bacon
cut into thin strips
4 spring onions
sliced
1 clove garlic
crushed
1 cup skim milk
1 cup parsley
finely chopped
1 cup parmesan cheese
grated
400g low-fat cream cheese
2 eggs
lightly beaten
freshly ground black pepper
Allergy Advice
Contains Dairy
Contains Eggs
Contains Gluten
Equipment
- 1 frying pan
- 1 medium bowl
- 1 whisk
Instructions
- Cook pasta as per packet instructions.
- In a frying pan sprayed with cooking spray, cook the bacon, spring onions and garlic for 5 minutes, stirring continuously. Add milk, parsley and half of the parmesan cheese to the frying pan, stirring continuously.
- In a medium bowl, whisk together the cream cheese and eggs and set aside.
- Place the cooked pasta in the frying pan with the bacon mixture. Add the eggs and cream mixture, tossing to coat all strands for 2 minutes or until slightly thickened.
- Serve in warmed bowls, sprinkle with the remaining cheese and season with freshly ground pepper.
Notes
Tip
Reserve some of the pasta water to thin the sauce if it becomes too thick.
Tip
Try to make sure that you don’t overcook your pasta as it will continue cooking in the sauce.
Tip
It’s cheaper to buy a block of parmesan cheese and grate it yourself.
Variation
It’s OK to halve the ingredients if you’re cooking for 2.
Storage
To store leftover parmesan cheese, wrap it in baking paper and place in a resealable bag in the fridge.
