Ingredients
Product Substitutes
For Lighter version use Philadelphia Light
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Method
1
Bring a large pot of lightly salted water to a boil and cook the spaghetti according to packet instructions. Drain and set aside, reserving a little of the cooking water.
2
While the pasta is cooking, in a large frying pan heat the oil and fry the pieces of bacon, garlic and rosemary on a medium heat. When the bacon is golden turn the heat off- but keep the pan warm until the spaghetti is cooked.
3
Meanwhile whisk together the egg yolks, Philadelphia Light, parsley, salt and pepper in a bowl and set aside.
4
Add the spaghetti to the pan of bacon and stir to coat. Pour in the egg mixture, adding a splash of the cooking water if needed to loosen the sauce. Serve immediately alongside a fresh salad.
For a protein-boosted twist, this recipe can also be made with Philadelphia Protein.
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