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Fettuccine Carbonara

With Claire Turnbull

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Prep Time: 20 minutes
Serves: 4
Cost per Serve: $2.60


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


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

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

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!

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