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Penne Carbonara

penne-carbonara

Penne Carbonara

Serves: 4
Time to make: 15 mins

 penne-carbonara

 

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

  1. Cook pasta following packet instructions. Drain.
  2. Whisk eggs together in a jug. Add to hot pasta and gently toss to combine (egg will cook on hot pasta).
  3. 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.
  4. 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

 

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