This creamy spaghetti carbonara uses Philadelphia cream cheese and smoked ham for an easy, cheap pasta dinner.

Ingredients

300g spaghetti
1tbsp olive oil
1 small onion, finely sliced
1 garlic clove, crushed
120g Philadelphia Light, softened
75ml milk
4 slices smoked ham, diced
15g fresh flatleaf parsley, roughly chopped

Cook the spaghetti in a large saucepan of boiling water for about 8 minutes or according to the packet instructions.

Heat the oil in a frying pan and gently cook the onion and garlic until softened. Add the Philadelphia and milk and continue to cook over a low heat until the Philadelhia has melted.

Stir in the ham pieces.

Drain the pasta and return to the saucepan with the Philadelphia mixture and all but 1 tablespoon of the chopped parsley. Gently stir the Philadelphia mixture through the pasta and garnish with the remaining parsley.

Wine Pairing

We suggest you enjoy this dish with a unwooded chardonnay.