HFG fettuccine carbonara

Author: Jennie Milsom

Photographer: Joanna Wickham

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You can't get much simpler and tastier than our HFG makeover fettuccine carbonara recipe, on the table in 20 minutes, a brilliant little recipe to add to your repertoire!

Serves: 4

Time to make: 20 mins

Ingredients

More weights & measures

100g lean bacon (eg. mid loin)

1 cup (250ml) light evaporated milk

3 eggs

350g fettuccine (or other pasta)

80g grated (1 cup firmly packed) parmesan cheese

freshly ground black pepper to taste

1 medium head broccoli, cut into small florets and steamed

Instructions

1 Cut bacon into thin strips. Cook gently in a non-stick pan until crisp then set aside.

2 Mix the evaporated milk and eggs together in a jug or bowl.

3 Cook pasta in salted boiling water until al dente (cooked but still firm when you bite it), drain and return to the saucepan. Stir through the milk and egg mixture and cook for a few minutes over a low heat, until the sauce thickens. Be careful not to over-cook it or the sauce will scramble!

4 Stir through the cooked bacon, cheese, black pepper and steamed broccoli. Serve with a green salad.

HFG tip

The secret to creamy pasta without the cream is to use lite evaporated milk. Apply this to any recipe which uses cream as a sauce – just take care not to heat your sauce too hot, as evaporated milk can form a skin if the heat is too fierce.

Nutrition Info (per serve)

Calories 379cal

Kilojoules 1585kJ

Protein 31.6g

Total fat 12.6g

–Saturated fat 5.9g

Carbohydrates 26g

–Sugars 2.8g

Dietary fibre 4.4g

Sodium 890mg

Calcium 435mg

Iron 3mg

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.

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