Photo of Fettuccine carbonara with lemon broccolini by WW

Fettuccine carbonara with lemon broccolini

7
6
6
SmartPoints® value per serving
Total Time
20 min
Prep
10 min
Cook
10 min
Serves
4
Difficulty
Easy
Carbonara is always a crowd please. Try our version with that tasty addition of lemon zest and broccolini.

Ingredients

olive oil

1 tsp

shortcut bacon

120 g, finely chopped

pasta

180 g, fettuccine

broccolini

2 bunch(es), halved, thick stems halved lengthways

egg(s)

2 medium

lemon(s)

1 medium, grated, juiced

grated parmesan cheese

cup(s), (25g)

Instructions

  1. Heat oil in a small-medium frying pan over medium heat. Cook bacon, stirring occasionally, for 3 minutes or until light golden. Set aside.
  2. 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.
  3. Meanwhile, beat eggs in a large heatproof bowl. Add bacon, lemon rind and juice and half the parmesan. Season with salt and pepper.
  4. 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.

Notes

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.

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