You will need
400 g spaghetti
± 1 T (15 ml) Ina Paarman’s Pasta Spice
250 g back bacon, cut into bite-size pieces
3 T (45 ml) butter
2 T (30 ml) Ina Paarman’s White Sauce Powder or flour
1 x 25 g Ina Paarman’s Liquid Chicken Stock
¾ cup (180 ml) hot water
1 x 200 g Ina Paarman’s Ready To Serve Cheese Sauce
½ cup (125 ml) fresh cream
¼ cup (60 ml) grated hard cheese
¼ cup (60 ml) chopped parsley
Cook the pasta according to pack instructions.
Reserve 1 cup (250 ml) of pasta water and drain the rest.
Return the pasta to the pot, toss with olive oil and Pasta Spice.
Cook bacon in a pan until crisp. Remove with a slotted spoon and keep on one side.
Add butter to the remaining bacon fat and melt.
Stir in the White Sauce Powder or flour and cook for one minute.
Stir the Chicken Stock into the hot water. Add to stock mixture and cook for 1 minute.
Whisk in the Cheese Sauce, ½ cup (125 ml) of reserved pasta water and cream. Cook until the sauce has thickened a little.
Add the grated cheese and stir in.
Pour the sauce and the reserved bacon over the pasta in the pot.
Stir to coat and if needed add some more of the reserved pasta water.
Serve topped with chopped parsley.