|400 g||bacon rashers — chopped|
|1||red chilli — finely chopped|
|125 ml||onion — finely chopped|
|400 g||pasta — spaghetti, uncooked|
|80 ml||LANCEWOOD® Mascarpone Cheese — or cream cheese|
|2,5 ml||garlic — cloves, minced|
|60 ml||whole garlic cloves — unpeeled|
|salt and freshly ground black pepper|
|160 ml||fresh basil — chopped|
|30 ml||fresh chillies|
|fresh basil — to garnish|
1. Using the same large pot you’ll be cooking the pasta in, sauté the bacon pieces, chilli and onion together until the bacon is crispy and the onion is golden. Remove and set aside.
2. Fill the pot with water and cook the spaghetti until al dente. Drain and return to the pot.
3. Return the bacon, chilli and onion to the pot, along with the peas, mascarpone or cream cheese, garlic and yoghurt. Season generously with salt and pepper. Add the basil. Mix until the mascarpone has melted.
4. Serve in individual bowls, drizzle a touch of olive oil over and garnish with fresh basil.