Fettuccine carbonara with lemon broccolini
SmartPoints® value per serving
Carbonara is always a crowd please. Try our version with that tasty addition of lemon zest and broccolini.
120 g, finely chopped
180 g, fettuccine
2 bunch(es), halved, thick stems halved lengthways
1 medium, grated, juiced
grated parmesan cheese
⅓ cup(s), (25g)
- Heat oil in a small-medium frying pan over medium heat. Cook bacon, stirring occasionally, for 3 minutes or until light golden. Set aside.
- Cook pasta in a large saucepan of boiling salted water following packet instructions, or until just tender, adding broccolini for last 2 minutes. Drain reserving ½ cup cooking water.
- Meanwhile, beat eggs in a large heatproof bowl. Add bacon, lemon rind and juice and half the parmesan. Season with salt and pepper.
- Drain pasta and add immediately to egg mixture. Toss quickly using 2 large spoons. Add reserved cooking water if necessary. Divide among serving bowls. Sprinkle with remaining parmesan.
SERVING SUGGESTION: Rocket salad leaves dressed with balsamic vinegar. TIP: It is important that you don’t delay adding the hot pasta to the egg mixture so the heat can cook the egg and produce a silky creamy sauce.