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Fettuccine carbonara with lemon broccolini
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Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
20 minutes
Elevate classic carbonara with zesty lemon and tender broccolini for a crowd-pleasing twist.
Ingredients:
  • 4.60 gm olive oil
  • 120g shortcut bacon, finely chopped
  • 180g pasta, fettuccine
  • 2 bunches broccolini, halved, thick stems halved lengthways
  • 2 medium eggs
  • 1 medium lemon, grated, juiced
  • 25g grated parmesan cheese
Instructions:
  • In a small-medium frying pan over medium heat, heat oil. Cook bacon, stirring occasionally, until it turns light golden, about 3 minutes. Set aside.
  • Boil pasta in generously salted water according to package directions until just al dente, adding broccolini for the final 2 minutes. Reserve ½ cup cooking water before draining.
  • In a spacious heatproof bowl, vigorously whisk eggs until frothy. Gently mix in the bacon, lemon zest and juice, and half of the Parmesan cheese. Season generously with salt and freshly ground black pepper.
  • Drain the pasta and promptly mix it into the egg mixture, tossing swiftly with two large spoons. Use reserved cooking water if needed, then transfer to serving bowls and sprinkle with the rest of the parmesan.

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