Spaghetti Carbonara
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  • Prep time 10 '
  • Total time 25 '


  • 600 g spaghetti
  • 6 rashers bacon cut into stripes
  • 180 g Philadelphia Light
  • 2 egg yolks
  • 3 stalks flat parsley leaves picked and chopped
  • 300 ml vegetable stock
  • shavings of parmesan to garnish


  • Cook the pasta according to the pack instructions. While it’s cooking fry the bacon pieces in a large pan, add the veg stock and simmer for a few minutes till the liquid is reduced by half.
  • Beat together the Philadelphia and the egg yolks in a separate bowl. Once the pasta is cooked, drain it and return it to the hot pan, add the bacon and stir through, add the Philadelphia and egg mixture and stir through well to combine everything.
  • Divide between 6 bowls scatter with the parsley and a few shavings of parmesan.


Nutritional Information

Typical values Per Recipe
Energy 12035.0 kj
Energy 2874.0 kcal
Fat 60.0 g
Carb 446.4 g
Protein 135.6 g
Saturated fat 28.2 g
Salt 9.0 g
Dietary fibre 13.2 g
Sugars 22.2 g
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