Philadelphia, courgette and bacon carbonara
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  • Prep time 5 '
  • Total time 20 '
5

Ingredients

  • 2 medium courgettes
  • 375 g spaghetti
  • 150 g Philadelphia with Garlic & Herbs, plus extra for serving if you like
  • 2 large eggs, lightly beaten
  • 20 g parmesan, grated
  • black pepper
  • 1 tbsp olive oil
  • 120 g smoked back bacon, fat trimmed and discarded

Instructions

  • Grate the courgettes, place in a colander and squeeze to remove as much water as possible.
  • Bring a large pan of salted water to the boil and cook the pasta as directed on the pack.
  • Meanwhile, heat the oil in a large pan over a medium heat and cook the bacon for 5-6 minutes until golden and crisp. Add the courgettes and fry for just for 1-2 minutes to take away the initial rawness.
  • In a bowl, beat together the Philadelphia, eggs and Parmesan until well combined. Season generously with black pepper and set aside.
  • Drain the pasta, reserving some of the cooking water. Add it to the pan with the bacon and courgette and stir well to combine everything, adding a splash of the cooking water to loosen.
  • Remove from the heat and add the creamy Philadelphia mixture. Toss together again to coat the spaghetti in the sauce and cook the egg.
  • Serve straight away, with an optional extra spoonful of Philadelphia on top if you just can’t get enough of it!

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Nutritional Information

Typical values Per Recipe
Energy 10260.0 kj
Energy 2450.0 kcal
Fat 82.5 g
Carb 290.0 g
Protein 126.0 g
Saturated fat 34.0 g
Salt 3.7 g
Dietary fibre 5.5 g
Sugars 22.0 g