Philadelphia Pasta
Discover the ultimate Philadelphia Pasta recipe, a creamy and delicious dish featuring rich soft cheese, tender pasta, and savoury bacon. Perfect for a quick weeknight meal or a cosy dinner, this easy-to-follow recipe brings the comforting flavours of Philadelphia right to your kitchen.
Servings 4 Servings
Calories 492kcal
Equipment
- Large Dutch Oven (or frying pan)
Ingredients
- 300 g Tagliatelle Dried weight
- 1 Tablespoon Olive Oil
- 250 g Unsmoked Bacon Roughly Chopped
- 1/2 Red Onion Finely Diced
- 1 Teaspoon Garlic Puree
- 2 Courgettes Top and bottomed and diced into cubes
- 150 g Frozen Peas
- 150 g Baby Spinach
- 165 g Philadelphia
- 300 ml Chicken Stock made with one cube
- 1 Tablespoon Cornflour
- Pinch Black Pepper
- Parmesan Cheese grated - to serve
Instructions
- Cook the pasta to the packet instructions, aiming for an al-dente texture.
- Rinse with cold water and set to one side.
- Heat the oil in a large, non-stick flameproof pan or dish over medium heat on the hob.
- Add the onions and fry for 5 minutes, stirring often.
- Add the bacon and fry for 5 minutes until browned, stirring often.
- Stir in the garlic, courgette and peas.
- Add the cream cheese. Stir in.
- Add the stock, only using as much as you need to for a sauce.
- Bring to a simmer.
- Add the spinach and stir until wilted.
- Mix the cornflour with a splash of water and pour into the sauce. Stir well.
- Simmer for 5 minutes until the sauce has thickened.
- Add black pepper to taste.
- Stir in the cooked pasta.
- Serve with parmesan.
Video
Notes
I only tend to add about 150 ml of stock. You can add a ladle of pasta water instead if you prefer.
If the sauce is already fairly thick, skip the cornflour.