Spaghetti with Bacon, Spinach and PHILADELPHIA

Spaghetti with Bacon, Spinach and PHILADELPHIA
15 Mins
Prep time
30 Mins
Cooking time
Serves 6

What you need

  • 500g dried spaghetti
  • 1 tablespoon olive oil
  • 1 onion, finely chopped
  • 2 cloves garlic, crushed
  • 200g short rindless bacon, cut into thin strips
  • 150g baby spinach leaves
  • 1 punnet baby roma tomatoes, halved
  • 150g PHILADELPHIA Block Cream Cheese, cubed and softened
  • salt and pepper, to taste
  • shaved Parmesan, to serve

How to make it

  • COOK spaghetti in a large saucepan of boiling water according to pack directions until al dente. Drain the pasta, reserving 1 cup of cooking water. Return pasta to saucepan.
  • HEAT oil in a large non-stick frying pan over medium heat. Add onion, garlic and bacon and cook for 4 minutes or until onion is softened. Remove from heat and toss through spinach and tomatoes. Transfer to pasta in saucepan.
  • GRADUALLY whisk the hot reserved cooking liquid into the PHILADELPHIA until smooth. Season with salt and pepper then add to the saucepan and toss until ingredients are combined and heated through. Serve immediately, sprinkled with Parmesan.