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 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