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Pasta Carbonara with Spinach and Extra Eggs

Pasta Carbonara with Spinach and Extra Eggs

Pasta carbonara SHARPER FOCUS web


4 eggs, lightly beaten

6 medium boiled eggs, quartered

400g fettucine

1 tablespoon olive oil

1 clove garlic, crushed

150g baby spinach

¾ cup finely grated parmesan

salt and cracked black pepper

extra finely grated parmesan, to serve


Cook the pasta in a large saucepan of boiling salted water according to packet instructions. Drain, reserving ¼ cup cooking water.

Heat the oil in the same large saucepan. Add the garlic and cook for a minute before adding the spinach and cooking for another minute.

Return the hot pasta to the pan, along with a couple of tablespoons of cooking water, and reduce the heat to low. Add the beaten eggs and stir the pasta quickly and gently, making sure the eggs don’t catch to the base of the pan or they will scramble. Add the parmesan.

Continue to stir the pasta over low heat, if it becomes a little gluggy, add a bit more cooking water. Season well with salt and pepper.

Divide pasta between serving bowls and top with boiled egg quarters, extra parmesan and cracked black pepper.

Nutritional Information

  • Serving size 278g
  • Energy 2980kJ 712kcal
  • Protein 42.3g
  • Total fat 30.1g
  • Saturated fat 10.9g
  • Carbs (total) 65.8g
  • Carbs (sugar) 2.1g
  • Sodium 781mg
  • Fibre 4.2g

All nutrition values are per serve.

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