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Photo of Fettuccine carbonara with lemon by WW

Fettuccine carbonara with lemon

9
Points®
Total Time
20 min
Prep
10 min
Cook
10 min
Serves
4
Difficulty
Easy
Carbonara is always a crowd please. Try our version with that tasty addition of lemon zest and broccolini.

Ingredients

Olive oil

1 tsp

Shortcut bacon

120 g, finely chopped

Dry pasta

180 g, fettuccine

Broccolini

2 bunch(es), halved, thick stems halved lengthways

Egg(s)

2 medium

Fresh lemon rind

1 tsp, finely grated

Lemon juice

¼ cup(s), (60ml)

Grated parmesan cheese

⅓ cup(s), (25g)

Instructions

  1. Heat oil in a medium frying pan over medium heat. Cook bacon, stirring occasionally, for 3 minutes or until light golden. Set aside.
  2. Cook pasta in a large saucepan of boiling salted water following packet instructions, or until just tender, adding broccolini for the last 2 minutes. Drain, reserving ½ cup (125ml) cooking water.
  3. Meanwhile, lightly beat eggs in a large heatproof bowl. Add bacon, lemon rind and juice and half the parmesan. Season with salt and pepper.
  4. Drain pasta and add immediately to egg mixture. Toss quickly using 2 large spoons. Add reserved cooking water if necessary. Divide among serving bowls. Sprinkle with remaining parmesan.

Notes

SERVING SUGGESTION: Rocket salad leaves dressed with balsamic vinegar. TIP: It is important that you don’t delay adding the hot pasta to the egg mixture so the heat can cook the egg and produce a silky creamy sauce.

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