Fettucine carbonara with lemon broccoli
Upgrade the classic with fresh greens
Bacon medallions, raw
125 g, finely diced
White pasta, dry
240 g, fettucine
400 g, tenderstem, roughly chopped
Egg, whole, raw
2 medium, raw
1 zest(s) of 1
Lemon Juice, Fresh
25 g, grated
- 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.
- 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.
- 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.
- 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.