Photo of Fettucine carbonara with lemon broccoli by WW

Fettucine carbonara with lemon broccoli

Points® value
Total Time
20 min
10 min
10 min
Upgrade the classic with fresh greens


Olive Oil

1 teaspoon(s)

Bacon medallions, raw

125 g, finely diced

White pasta, dry

240 g, fettucine

Broccoli, raw

400 g, tenderstem, roughly chopped

Egg, whole, raw

2 medium, raw


1 zest(s) of 1

Lemon Juice, Fresh

30 ml

Parmesan Cheese

25 g, grated


  1. Heat the oil in a medium frying pan set over a medium heat. Add the bacon and cook, stirring occasionally, for 3 minutes until browned. Set aside.
  2. Cook the fettucine in a large pan of boiling salted water to pack instructions. Add the broccoli for the final 2 minutes of cooking time. Drain, reserving 125ml of the cooking water.
  3. Meanwhile, beat the eggs in a large heatproof bowl. Add the bacon, lemon zest and juice and half the parmesan, then season well and stir to combine.
  4. Add the hot pasta and broccoli mixture to the egg mixture and toss together, adding the reserved cooking water to loosen if necessary. Divide the fettucine between bowls and sprinkle over the remaining parmesan to serve.


Add the pasta to the egg mixture immediately after draining. The heat from the pasta will cook the eggs and create a creamy sauce.