This clever carbonara sauce is ready in a flash.
Ingredients
- 375g fresh fettuccine pasta
- 20g butter
- 175g shortcut bacon rashers, chopped
- 2 garlic cloves, crushed
- 2 teaspoons fresh rosemary, finely chopped
- 2 eggs
- 2 egg yolks
- 1/2 cup light thickened cooking cream
- 1/3 cup parmesan, finely grated
Method
- Step 1Cook pasta following packet directions.
- Step 2Meanwhile, melt butter in a frying pan over medium heat. Add bacon. Cook for 4 minutes or until golden. Add garlic and rosemary. Cook, stirring, for 1 minute or until fragrant.
- Step 3Whisk eggs, yolks, cream and parmesan in a bowl. Season with salt and pepper. Drain pasta and return to saucepan. Add egg mixture and bacon mixture to pasta. Cook, tossing over low heat, for 1 minute or until sauce thickens and coats pasta. Serve.
Nutrition
2635 kj
Energy
26.3g
Fat Total
12.9g
Saturated Fat
3.4g
Fibre
27.1g
Protein
234mg
Cholesterol
795mg
Sodium
69g
Carbs (total)
All nutrition values are per serve
- Author: Claire Brookman
- Image credit: Andrew Young
- Publication: Super Food Ideas
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