Bacon and broccoli carbonara
15 minutes prep time | 20 minutes cooking time | serves 4
3 Tbsp oil
4 cloves garlic, crushed
1 onion, chopped
4 rashers shoulder bacon, cut into pieces
1 head broccoli, cut into florets and blanched
1 Tbsp fresh thyme leaves
4 eggs, lightly beaten
1 cup grated Parmesan, plus extra for garnish
½ cup chopped parsley
salt and pepper
1 Fill a large pot with two litres of water. Add 1 tsp salt and a drizzle of oil to stop the pasta from sticking. Once water is boiling, place fettuccine in the pot, stir, then cook for 10 minutes until soft. Drain.
2 In a large frying pan heat oil over medium heat. Add garlic and onion, cook for four minutes until softened. Add bacon and cook until crispy. Add broccoli and thyme and heat through.
3 Add Parmesan and parsley to the beaten eggs and combine.
4 Add pasta to the frying pan, tossing until hot through. Turn off the heat and mix through the egg mixture. The eggs will cook with the heat. Season with salt and pepper to taste.
5 Serve in bowls and garnish with Parmesan.
TIP: Don’t forget to use at least half of the broccoli stalk, it is delicious and a shame to waste it.
Thanks to Countdown's Feed Four For $15 recipe section at countdown.co.nz