• Serves one.

    Fry the pancetta in a pan, add the garlic and cook for a further 2-3 minutes.

    Pour in the Bechamel and 50g cheese and simmer for one minute.

    Add seasoning.

    Add the spaghetti and coat with sauce.

    Pour the spaghetti and sauce into a bowl and top with the remaining cheese.


  • 75g Macphie Bechamel sauce
  • 100g cooked spaghetti
  • 75g parmesan cheese
  • 60g diced pancetta
  • 25g garlic puree
  • seasoning, to taste