Carbonara with Philadelphia

⏱️ Prep: 10 min🍳 Cook: 15 min

Ingredients

600 g	spaghetti
6 rashers	bacon, cut into stripes
180 g	Philadelphia Light
2	egg yolks
3 stalks	flat parsley leaves, picked and chopped
300 ml	vegetable stock
to garnish	parmesan, shaved

Cook the pasta according to the pack instructions. While it's cooking, fry the bacon pieces in a large pan, add the vegetable stock and simmer for a few minutes till the liquid is reduced by half.
Beat together the Philadelphia and the egg yolks in a separate bowl. Once the pasta is cooked, drain it and return it to the hot pan, add the bacon and stir through, add the Philadelphia and egg mixture and stir through well to combine everything.
Divide between 6 bowls, scatter with the parsley and a few shavings of parmesan.