Fettuccine carbonara

15 MINUTES | SERVES 4 | EASY

There are some nights when you just need a meal on the table in 15 minutes. Fettuccine carbonara is one such meal. While many recipes finish this dish with cream, traditionally it is made without it. We add some rocket for a bit of extra zing.

eggs 2, beaten

parmesan 100g, finely grated, plus extra to serve

black peppercorns ground to make º tsp

flat-leaf parsley a small handful, chopped

rocket 35g

olive oil 1 tbsp

garlic 2 cloves, bruised

fettuccine 400g

streaky bacon 200g, diced

white wine 2 tbsp

• Bring a large pan of salted water to the boil.

• In a bowl, combine the egg, parmesan, black pepper, parsley and rocket.

• Heat the oil in a large frying pan, add the garlic and cook until fragrant and golden.

• In the meantime, add the pasta to the boiling water and cook according to the pack instructions until al dente.

• Remove the garlic from the oil, then add the bacon and fry until crisp. Once cooked, add the wine to the pan then remove from the heat.

• Strain the pasta in a colander (keeping about 4 tbsp of the cooking water aside), then put the frying pan back over a medium heat.

• Add the strained pasta to the pan and toss to combine with the bacon.

• Add the egg mixture to the pan and immediately turn off the heat. Stir the egg mixture through the pasta and bacon, adding a splash of the cooking water if you need it to help stir through the egg.

• Serve straight away, with an extra grating of parmesan, if you like.

PER SERVING 584 KCALS | FAT 24.5G

SATURATES 9.6G | CARBS 55G | SUGARS 0.5G

FIBRE 4G | PROTEIN 32.5G | SALT 2G