Ingredients
Product Substitutes
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Method
1
Grate the courgettes, place in a colander and squeeze to remove as much water as possible.
2
Bring a large pan of salted water to the boil and cook the pasta as directed on the pack.
3
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.
4
In a bowl, beat together the Philadelphia, eggs and Parmesan until well combined. Season generously with black pepper and set aside.
5
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.
6
Remove from the heat and add the creamy Philadelphia mixture. Toss together again to coat the spaghetti in the sauce and cook the egg.
7
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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