SERVES 4 PREP 5 MINUTES COOK 10 MINUTES
375g fresh fettuccine 20g butter 175g shortcut bacon rashers, chopped 2 garlic cloves, crushed 2 teaspoons finely chopped fresh rosemary 2 eggs 2 egg yolks ½ cup light thickened cream for cooking ¹⁄³ cup finely grated parmesan
1 Cook pasta in a large saucepan of boiling, salted water following packet directions. 2 Meanwhile, melt butter in a frying pan over medium heat. Add bacon. Cook for 4 minutes or until golden. Add garlic and rosemary. Cook, stirring, for 1 minute or until fragrant. 3 Whisk eggs, yolks, cream and parmesan in a bowl. Season with salt and pepper. 4 Drain pasta and return to saucepan. Add egg mixture and bacon mixture to pasta. Cook, tossing over low heat, for 1 minute or until sauce thickens and coats pasta. Serve. NUTRITION: (per serve) 2635kj; 26.3g fat; 12.9g sat fat; 27.1g protein; 69g carbs; 3.4g fibre; 234mg chol; 795mg sodium.