Full ingredients list:
- 250g gluten-free penne pasta
- 2 eggs, lightly beaten
- cooking oil spray
- 1 large brown onion, finely chopped
- 250g packet shortcut bacon, trimmed of any fat and finely chopped
- 375ml can 98.5% fat-free evaporated milk
- 100g reduced-fat ricotta
- 1/2 cup chopped parsley
Nutritional information (per serve)
Instructions and steps:
Step 1 Cook pasta following packet instructions. Drain.
Step 2 Whisk eggs together in a jug. Add to hot pasta and gently toss to combine (egg will cook on hot pasta).
Step 3 Meanwhile, spray onion with cooking oil. Heat a large non-stick frying pan over medium heat. Add onion and bacon and sauté for 3 minutes. Add milk and bring to a gentle boil. Reduce heat and simmer for 2 minutes.
Step 4 Add sauce to hot pasta mixture and gently toss. Divide between serving bowls. Top with a dollop of ricotta and parsley and serve immediately.
About this recipe
First published: April 2008