Preparation Time5 minutes
Cook the pasta in boiling water and pan fry the bacon and mushrooms in a separate pan as the pasta cooks.
In a bowl, add the Philadelphia along with 3tbsp of milk, parmesan and half of the bacon and mix together well.
Add the mushrooms, garlic and dried parsley and stir well again.
When the pasta is cooked, drain the water and keep some cooking water aside for later. Tip back into the pan and add the cheese mixture.
Stir well to coat the pasta and heat through. If the saucer is too thick, add some of the saved water from earlier.
Serve and add chopped bacon bits to top along with a garnish of parsley.
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