Bacon-Loaded Fresh Fettuccine Carbonara

• In a large frying pan, heat a drizzle of olive oil 
over medium-high heat. 
• Cook baby broccoli, until tender, 5-6 minutes. 
• In the last minute, add lemon zest and half the 
garlic and cook until fragrant. 
• Remove pan from heat, then add a generous 
squeeze of lemon juice. 
• Transfer to a plate. Season to taste with salt and 
pepper and cover to keep warm.

• Meanwhile, half-fill a large saucepan with boiling 
water and add a generous pinch of salt. 
• Cook fresh fettuccine over high heat until 
‘al dente’, 3 minutes. 
• Reserve some pasta water (see ingredients). 
• Drain fettuccine, then return to saucepan and 
drizzle with olive oil. 

TIP: ‘Al dente’ pasta is cooked through but still 
slightly firm in the centre.

• When the baby broccoli is done, return frying 
pan to medium-high heat with a good drizzle of 
olive oil. 
• Cook bacon, tossing, until golden, 4-6 minutes. 
• Remove pan from heat, then add cooked 
fettuccine, tossing to coat. 
• Add the carbonara sauce mixture and the 
reserved pasta water. Mix well to combine. 
Season to taste.  

TIP: Removing the pan from heat ensures the egg 
doesn’t scramble and you get silky carbonara sauce! 

• While the bacon is cooking, preheat grill to high. 
• Slice ciabatta in half lengthways, then slice into 
quarters diagonally. 
• Place the butter and remaining garlic in a small 
microwave-safe bowl and microwave in  
10 second bursts, until melted. Season 
with salt. 
• Brush garlic butter over cut sides of the ciabatta. 
• Place ciabatta directly on wire racks in oven and 
grill until heated through, 4-5 minutes.