100g cubed pancetta
6 mushrooms, sliced
A small handful of flat leaf parsley, chopped
1 carton Paysan Breton French Sea Salt cream cheese (at room temperature)
Salt and pepper
Grated parmesan to serve
Cook the spaghetti in boiling water as per the pack instructions.
Meanwhile, cook the pancetta in a large frying pan and once it is crispy, set to one side. Add the mushrooms to the pan and cook until golden, you may need to add a splash of oil or a little butter if your pan seems dry. Put the pancetta back into the pan and add the cream cheese over a low heat and let it melt.
Drain the pasta, reserving half a mug of cooking water. Add the spaghetti to the pan with the chopped parsley and some black pepper. Stir everything together gently and add the reserved cooking water a little at a time to achieve a silky sauce.