Ingredients
Product Substitutes
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Method
1
Bring a large pan of salted water to the boil and cook the pasta as directed on the pack.
2
Meanwhile, heat the oil in a large pan over a medium heat and cook the bacon for 5-6 minutes until golden and crisp.
3
In a bowl, beat together the Philadelphia and egg yolks. Season generously with black pepper.
4
Drain the pasta, reserving some of the cooking water. Add it to the pan with the bacon and stir well to combine everything, adding a splash of the cooking water to loosen.
5
Remove from the heat and add the creamy Philadelphia mixture. Toss together again to coat the spaghetti in the sauce and cook the egg.
6
Divide amongst six bowls and top with the parsley and a few shavings of Parmesan.
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