Fettuccine carbonara with lemon
120 g, finely chopped
180 g, fettuccine
2 bunch(es), halved, thick stems halved lengthways
Fresh lemon rind
1 tsp, finely grated
¼ cup(s), (60ml)
Grated parmesan cheese
⅓ cup(s), (25g)
- Heat oil in a 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 the last 2 minutes. Drain, reserving ½ cup (125ml) cooking water.
- Meanwhile, lightly 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.