(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Cook the spaghetti according to packet instructions, drain and return to the pan.
While the pasta cooks, heat the olive oil in a frying pan over a medium heat, add the pancetta and fry until crispy. Add the garlic, thyme and brussels and fry for a further 5mins. Add the white wine and reduce by half before adding the Elmlea Double and peas. Simmer for 5mins. Season to taste with sea salt, black pepper and a pinch of nutmeg before mixing into the pasta.