Prep 10minute(s)
Ready In 15minute(s)
Serves 4
Ingredients
- 500g spaghetti
- 20g butter
- 2 tsp olive oil
- 250g thinly sliced prosciutto, shredded
- 2 garlic cloves, crushed
- 2 eggs
- 2 egg yolks
- 125g PHILADELPHIA Block Light Cream Cheese
- Half a cup finely grated parmesan
- Freshly ground black pepper
- Rocket leaves, to serve
Instructions
- Cook pasta in a large saucepan of boiling salted water until tender, following packet instructions. Drain and return pasta to pan. Add butter and toss lightly until melted.
- Heat oil in a non-stick frying pan over a medium heat. Add prosciutto and cook, stirring often, until crisp. Add garlic and cook for 1 minute.
- Whisk eggs, egg yolks and PHILLY until smooth and well combined. Add to hot pasta with prosciutto mixture. Toss until well combined and the egg mixture clings to pasta. Divide pasta between serving bowls. Top with grated parmesan, black pepper and a handful of rocket leaves. Serve.
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