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Creamy fettuccine carbonara

Creamy fettuccine carbonara

Serves: 
4
Time to make: 
20 mins
Total cost: 
$10.68 / $2.67 per serve
(at time of publication)
Health information: 
High calcium
High fibre
High iron
Low sodium
High protein

Instructions

Instructions and steps: 

Step 1 Cut bacon into thin strips and cook over medium heat in a non-stick pan until crisp. Set aside. Combine evaporated milk and eggs in a jug or bowl.

Step 2 Cook pasta in boiling water until al dente (cooked but still firm when you bite it). Drain well and return to saucepan. Add milk and egg mixture to pasta and stir over low heat for a few minutes or until sauce thickens. Do not to overcook or the sauce will separate.

Step 3 Add parmesan, black pepper, peas and parsley to pasta and stir well to combine. Divide among 4 serving bowls. Sprinkle each with a little extra grated parmesan. Serve with a large green salad.

About this Recipe

Recipe by: 
First Published: 
January 2009

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Full ingredient list: 
  • 100g lean bacon (eg. mid loin)
  • 1 cup light evaporated milk
  • 3 eggs
  • 350g fettuccine
  • 80g grated (1 cup firmly packed) parmesan cheese, plus extra for sprinkling
  • freshly ground black pepper
  • 1 cup frozen peas, steamed
  • 1/2 cup flat-leaf parsley leaves
  • 8 cups green salad, to serve

Nutritional information (per serve)

Energy: 
2460kJ
Calories: 
588cal
Protein: 
38g
Fat: 
14g
- saturated: 
7g
Carbohydrates: 
70g
- sugars: 
12g
Dietary Fibre: 
9g
Sodium: 
490mg
Calcium: 
750mg
Iron: 
7mg

Nutrition information is given per serve
*NS: not specified