200g pancetta or bacon
3 whole eggs
80g grated Parmigiano cheese
Heaped Tablespoon Philadelphia (plain or flavoured with garlic etc)
ground black pepper
Bring a large pan of water to the boil add two dessertspoons of coarse salt when water starts to boil.
Throw in the pasta about a minute after the salt.
When the pasta is nearly ready shallow fry in a non stick pan the diced pancetta/bacon for a couple minutes.
Drain the pasta and throw it in the pan together with the pancetta/bacon and continue to fry it, adding a little olive oil.
In a large serving bowl lightly whisk the eggs with a pinch of salt and the grated cheese, add the Philadelphia
Place the pasta with the pancetta/bacon into the egg mixture and give it a quick mix/toss before serving.
Season to taste with freshly ground black pepper.
For extra special twist add a poached egg to the top of the pasta, Enjoy.
Please let us know if you try this Spaghetti Carbonara with a twist of Philadelphia we are sure you will enjoy it