250g gluten-free penne pasta
2 eggs, lightly beaten
cooking oil spray
1 large brown onion, finely chopped
250g packet shortcut bacon, trimmed of any fat and finely chopped
375ml can 98.5% fat-free evaporated milk
100g reduced-fat ricotta
1/2 cup chopped parsley
Nutrition (per serve)
Cook pasta following packet instructions. Drain.
Whisk eggs together in a jug. Add to hot pasta and gently toss to combine (egg will cook on hot pasta).
Meanwhile, spray onion with cooking oil. Heat a large non-stick frying pan 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.
Add sauce to hot pasta mixture and gently toss. Divide between serving bowls. Top with a dollop of ricotta and parsley and serve immediately.
Recipe sourced from: Australian Healthy Food Guide