FET­TUC­CINE CAR­BONARA

Super Food Ideas - - WEEK 3 -

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.

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