- 250g penne pasta
- 2 eggs, lightly beaten
- cooking oil spray
- 1 large brown onion, finely chopped
- 200g packet lean bacon, trimmed of any fat and finely chopped
- 375ml can lite evaporated milk
- 100g reduced-fat ricotta
- ½ cup chopped fresh parsley
1 Cook pasta following packet instructions. Drain.
2 Whisk eggs together in a jug. Add to hot pasta and gently toss to combine (egg will cook on hot pasta).
3 Meanwhile, spray a large non-stick frying pan and heat 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.
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 with a crisp green salad.
Nutrition Info (per serve)
Total fat 14.4g
–Saturated fat 5.8g
Dietary fibre 3g
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