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- Bring a large saucepan of salted water to the boil and cook the pasta according to pack instructions. Drain and reserve some pasta water.
- In a deep frying pan, heat the oil over a medium to high heat. Fry the lardons for five minutes until golden and crisp.
- Stir in the garlic and fry for one minute. Stir in the cream cheese and some of the pasta water. Cook for 2-3 minutes, then stir in the peas.
- Add the spaghetti and toss to coat.
- Serve with garlic bread.
Per serving 524kcals, 23g fat (10.3g saturated), 53.8g carbs, 5.9g sugars, 21.5g protein, 3.5g fibre, 0.85g sodium
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