Fettucini Carbonara

Fettucini Carbonara

What you need

  • Fettucini 350g.
  • Lean bacon 100g, cut into strips.
  • Onion 1, sliced thinly or diced.
  • Eggs 3.
  • Light evaporated milk 330 ml.
  • Broccoli 1 head of, cut into small pieces and lightly steamed/ boiled.
  • Fresh basil ¼ cup, cut into strips.
  • Parmesan cheese 3 tablespoons grated.
  • Edam cheese ¼ cup, grated.
  • Freshly ground black pepper.
  • Toasted flaked or slivered almonds (optional).

Preparation time: 10 minutes
Cooking time: 20 minutes


  • Cook pasta in a large saucepan of salted boiling water, until al dente (just soft).
  • Drain well and return to the saucepan.
  • Lightly spray a non stick frypan with oil spray.
  • Cook the bacon and onion for a few minutes until soft.
  • Whisk together the milk and eggs. Add egg mixture, broccoli and bacon mixture to the pasta; stir constantly over low heat until the egg mixture thickens and begins to set.
  • Stir in the basil and cheeses and season with pepper.
  • Serve with a green salad.


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