- 300g of dried pasta, you can use any pasta shapes you like, tagliatelle or spaghetti
- 1tsp olive oil
- 4 rashers of lean bacon (you could use pancetta, turkey bacon or plain chicken breast cut into small chunks instead if you preferred)
- 1 bunch of spring onions trimmed and finely chopped
- 150g low fat cream cheese
- 1 clove of garlic finely chopped
- 1 large egg
- 150ml skimmed milk
- 75g of frozen peas
- 40g reduced fat Parmesan cheese, or any other kind of reduced fat cheese, finely grated
- 2 tbsp freshly chopped parsley (optional)
- Ground black pepper
- Bring a large saucepan of water to the boil, add a pinch of salt then add the pasta or spaghetti. Cook for about 10 minutes or what it says on the pack instructions.
- While the pasta is cooking heat the olive oil in a frying pan and add the bacon (or whatever meat you’re using), and the spring onions and cook them for about 5 minutes. If using chicken, you’ll have to cook it for longer to ensure the pieces are cooked through.
- In a bowl beat together the cream cheese and egg. Add the cooked meat and spring onions, the milk, half the cheese (20g) and the parsley if you’re using it.
- Drain the pasta and put it back in the empty saucepan. Pour the cream cheese mixture and the frozen peas over the pasta and turn on a low-to-medium heat. Heat gently for 2-3 minutes, until the mixture thickens. Don’t let it boil.