Broccoli carbonara

A family-pleasing pasta with veg, fibre and flavour. It's easy to make and light on the budget - get this on the dinner table in only 20 minutes.

Serves: 4

Time to make: 20 mins

Ingredients

More weights & measures

1 tablespoon olive oil
1 onion, diced
1 tablespoon sliced garlic
¾ cup grated parmesan
3 egg yolks, plus 1 whole egg, whisked
small handful fresh basil, chopped
½ teaspoon ground black pepper
½ teaspoon chilli flakes
400g fresh fettuccine or linguine
1 whole broccoli, stem removed and core sliced, head cut in small bites
2 tablespoons light evaporated milk
zest of 1 lemon
1 handful Italian parsley, chopped

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Instructions

Stay Awake

1 In a pan, heat olive oil and gently fry onion until soft. Add garlic and cook for one minute. Turn off heat and keep warm.

2 Bring large pot of salted water to the boil and add pasta, cooking according to packet directions. Three minutes before cooked, add broccoli pieces.

3 While pasta cooks, in a bowl mix cheese with egg, basil and pepper. Set aside.

4 Drain pasta and broccoli, reserving 1/4 cup of cooking water. Add pasta, evaporated milk and water to onion pan. Pour over egg mix, lemon zest and parsley. Quickly toss together, mixing well to avoid scrambling the egg yolks. Mix until creamy. Serve immediately in bowls.

Variations

Make it gluten free: Use gluten-free pasta.

Nutrition Info (per serve)

Calories 555 cal

Kilojoules 2320 kJ

Protein 31 g

Total fat 16 g

Saturated fat 5 g

Carbohydrates 70 g

Sugar 6 g

Dietary fibre 8 g

Sodium 560 mg

Calcium 330 mg

Iron 3 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.