Serves 4


  • 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


  1. 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.
  2. 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.
  3. 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.
  4. 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.


Subscribe To My Newsletter

Subscribe to my newsletter so you don’t miss out on healthy lifestyle tips, nutrition advice, blogs, recipes and more!

You have Successfully Subscribed!