• 60g  reduced fat plant-based cream cheese
• 60g spaghetti, dry weight
• 3 rashers of This Isn't bacon
• freshly ground black pepper

• Cook the spaghetti in boiling water for 10 minutes.
• While the spaghetti is cooking, Dry fry bacon and then cut the bacon style rashers into small strips.
• Drain the spaghetti and add the bacon and cream cheese. Return to a low heat and gently stir until the cheese has melted and has coated the pasta and bacon.
• Season with freshly ground black pepper.
• Serve straight away in a warm pasta bowl.

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