With just a few ingredients, this hearty pasta dish is a quick and easy dinner.
400g Barilla Spaghetti
50g pine nuts
250g diced bacon
1 clove garlic, crushed
300g container light sour cream
1/2 cup chopped fresh continental parsley
Cook the spaghetti in a large saucepan of boiling water according to packet instructions or until al dente. Drain and return to the pan.
Meanwhile, heat a non-stick frying pan over medium heat. Add the pine nuts and cook, tossing for 5 minutes or until toasted. Transfer to a bowl and set aside. Add the bacon and garlic to the pan and cook for 4-5 minutes or until crisp. Add the sour cream and stir to combine. Cook for a further 3 minutes or until reduced slightly.
Toss the bacon mixture and parsley through the pasta. Divide among serving bowls and sprinkle with pine nuts. Serve immediately.