BOURSIN SPAGHETTI

 

BOURSIN SPAGHETTI

Serves 4

Approx. 2 Syns per serving

2 cloves of garlic, crushed (preferably smoked garlic but normal will do, if not)
1 red onion, finely chopped
125g button mushrooms, thinly sliced
4 rashers of decent bacon, all visible fat removed
150g Boursin Light (preferably the Onion and Cheese variety) - 9 Syns
2 tbsp. Parmesan cheese, taken from HEX's, if you can spare it (it does finish it off well)
Enough dried spaghetti for 4 people

Cut the bacon into bite sized pieces and cook in a non-stick pan until slightly crisp. Set aside in a bowl.
Spray the pan well with Frylight and cook the onion until softened. I usually start mine off in the microwave for a few minutes, with a splash of water, to help speed the softening process.
Meanwhile, cook the spaghetti until al dente.
Add the garlic and cook for a further minute.
Add the mushrooms and cook until softened.
Add the cooked bacon and the Boursin and heating all the ingredients over a gentle heat, until the cheese melts down. Do NOT boil.
Check the taste, adding a little salt, if necessary (careful because of the bacon) and some black pepper, to taste.
When the spaghetti is cooked, drain the water off but save 5 tablespoonfuls.
Once drained, return the spaghetti to the pan and add 2 of the tbsp. of cooking water. This stops it sticking together (Jamie Oliver tip)!
If necessary, add the other 3 tbsp. of cooking water to the bacon mixture, to loosen it a little.
Toss the spaghetti and the bacon mixture together and serve on warmed plates, sprinkled with 2 tbsp. of grated Parmesan, if using.