Recipe | Penne Carbonara - ENT Wellbeing Sydney

Penne Carbonara

Serves: 4
Time to make: 15 mins

Ingredients

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)

Energy:	2060kJ
Calories:	492cal
Protein:	32.3g
Fat:	12.9g
– saturated:	4.9g
Carbohydrates:	62.0g
– sugars:	14.7g
Dietary Fibre:	1.0g
Sodium:	1123mg
Calcium:	351mg
Iron:	1.9mg

Instructions

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