Fettucini Carbonara
What you need
- Fettucini 350g.
- Lean bacon 100g, cut into strips.
- Onion 1, sliced thinly or diced.
- Eggs 3.
- Light evaporated milk 330 ml.
- Broccoli 1 head of, cut into small pieces and lightly steamed/ boiled.
- Fresh basil ¼ cup, cut into strips.
- Parmesan cheese 3 tablespoons grated.
- Edam cheese ¼ cup, grated.
- Freshly ground black pepper.
- Toasted flaked or slivered almonds (optional).
Preparation time: 10 minutes
Cooking time: 20 minutes
Method
- Cook pasta in a large saucepan of salted boiling water, until al dente (just soft).
- Drain well and return to the saucepan.
- Lightly spray a non stick frypan with oil spray.
- Cook the bacon and onion for a few minutes until soft.
- Whisk together the milk and eggs. Add egg mixture, broccoli and bacon mixture to the pasta; stir constantly over low heat until the egg mixture thickens and begins to set.
- Stir in the basil and cheeses and season with pepper.
- Serve with a green salad.