Choose a medium size oven proof dish, and fill with the dried pasta until just over half full (this should be about 4 handfuls). Then transfer the pasta to a saucepan, fill with boiling water and a dash of salt and boil until cooked (al dente).
Whilst the pasta is cooking, chop up the spring onions and add to a frying pan along with the cubed pancetta until browned. Once ready, put into your dish along with the pasta (drained) and mix together.
In the same (now empty) saucepan, add the milk and chilli Philadelphia, placing over a low heat and mix with a wooden spoon until the chilli Philadelphia has melted and is totally combined with the milk. Once ready, poor over all the over ingredients that are ready in the dish, mix all thoroughly together, seasoning with salt and pepper.
Sprinkle the grated cheddar cheese over the top and place either under a grill or in a high oven for about 15 minutes, until golden brown.
This dish will serve two hungry adults or 4 children.
Be careful when combining the milk and Philadelphia that the heat is not too high otherwise the mixture with curdle!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (117g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 130 | ||
Calories from Fat: 76 (58%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.5g | 11 % | |
Saturated Fat 5.3g | 27 % | |
Monounsaturated Fat 2.4g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 26.2mg | 8 % | |
Sodium 206.5mg | 7 % | |
Potassium 272.9mg | 7 % | |
Total Carbohydrate 6.9g | 2 % | |
Dietary Fiber 2.3g | 9 % | |
Sugars, other 4.6g | ||
Protein 7.9g | 11 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 130
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