Lower Fat Philadelphia Creamy Carbonara
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- 400g dried spaghetti
- 2tsp olive oil
- 6 Butcher’s Selection Reduced Fat Smoked Bacon Medallions, chopped
- 2 cloves garlic, crushed
- 1tsp dried rosemary
- 4 medium egg yolks
- 115g Philadelphia Light
- ½tbsp chopped flat-leaf parsley
Bring a large pan of water to the boil and cook the spaghetti according to the pack instructions. Drain and set aside, reserving a little of the cooking water.
While the pasta is cooking, heat the oil in a large frying pan and fry the bacon, garlic and rosemary on a medium heat for 5 mins or until the bacon is starting to brown. Turn off the heat but keep the pan warm.
Meanwhile, in a bowl, whisk together the egg yolks, Philadelphia Light, parsley and some black pepper with a splash of the pasta cooking water to loosen.
Add the cooked spaghetti to the frying pan with the bacon and stir to combine. Pour in the soft cheese mixture, adding a splash more of the cooking water if needed to thin the sauce. Mix well to combine until the sauce is thick and coating the spaghetti. Serve immediately.