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Philadelphia Roasted Vegetable
Philadelphia Smoked Salmon Taglietelle
Philadelphia Chicken & Parma Ham By Rosemary Shrager
Salmon with Philadelphia and Chive topping
Spaghetti Carbonara
Philadelphia Mushroom Risotto
Everso Easy Cheesecake
Philadelphia Spaghetti Carbonara
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Serves 6 people
Prep time 10 minutes
Cook time 15 minutes


Ingredients
600g spaghetti
6 rashers bacon cut into strips
180g Philadelphia Light
2 egg yolks
3 stalks flat parsley leaves picked and chopped
300ml veg stock
Shavings of Parmesan to garnish


Instructions
  1. Cook the pasta according to the pack instructions. While it’s cooking fry the bacon pieces in a large pan.

  2. Beat together the Philly and the egg yolks in a separate bowl.

  3. Once the pasta is cooked, drain it. Add the veg stock to the bacon pan then add the pasta and mix together.

  4. Add the Philadelphia and egg mixture and stir through well to combine everything.

  5. Divide between 6 bowls scatter with the parsley and a few shavings of parmesan.

Because this recipe contains uncooked egg, it is not suitable for the young, pregnant women, the elderly or those with a weakened immune system.
Typical values Per Serving Per 100g
Energy 2020 kJ / 479 kcal 928 kJ / 220 kcal
Protein 22.6 g 10.4 g
Carbohydrate 74.4 g 32.4 g
of which Sugars3.7 g 1.7 g
Fat 10.0 g 4.6 g
of which Saturated Fat 4.7 g 2.2 g
Fibre (Englyst) 2.2 g 1.0 g
Sodium* 0.6 g 0.3 g
*Equivalent as Salt 1.5 g 0.7 g
Simon Rimmer

Philadelphia sponsors Simon Rimmer's Dinners on the Good Food Channel

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