Categories: March

Ingredients

• 300g spaghetti
• 1 tbsp olive oil, plus extra to toss the pasta
• 8 rashers streaky smoked bacon, rind removed and sliced
• 100g frozen peas
• 2 garlic cloves, crushed
• 80g Boursin cheese
• 284ml carton single cream
• 100g grated Parmesan
• 3 tbsp chopped dresh parsley

Directions

1. Cook the pasta in a pan of boiling, salted water according to packet instructions. Drain, then toss in a little olive oil.

2. Meanwhile, heat the oil in a large frying pan over a medium heat, then add the bacon and cook until crisp and golden. Add the peas, garlic, Boursin and cream, then stir over a low heat until the cheese has melted. Season with salt and freshly ground black pepper and stir in half the Parmesan and half the parsley. Add the cooked spaghetti and toss using two forks. Serve topped with the remaining Parmesan and parsley.

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