- High in protein
- High in dietary fibre
- No added sugar
- Seafood free
- Shellfish free
- Soy free
- Sesame free
- Peanut free
- Nut free
If you’re a fan of creamy pasta, you’re going to love this dish. Ready in half an hour, it’s a great option for busy weeknights.
- Serves4
- Cook time20 minutes
- Prep time10 minutes, + Cooling time
Ingredients
- 1 tbs white vinegar
- 6 Coles Australian Free Range Eggs
- 500g fresh fettuccine or pappardelle
- 6 pancetta slices or leftover ham, turkey or chicken
- 2 Coles Australian Free Range Egg yolks
- 1/2 cup (125ml) thickened cream
- 1/2 cup (40g) finely grated parmesan or hard cheese
- 120g pkt Coles Australian Baby Spinach, silverbeet, kale or rocket
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Bring a saucepan of water to a simmer over high heat. Add the vinegar. Crack 1 egg into a small bowl. Stir the water to create a whirlpool. Pour the egg into the centre of the whirlpool. Cook, without stirring, for 3 mins for a runny yolk or until cooked to your liking. Use a slotted spoon to transfer to a bowl. Cover to keep warm. Repeat, in batches, with 3 more eggs.Step 2
Meanwhile, cook the pasta in a large saucepan of boiling water following packet directions or until al dente. Drain well.Step 3
Heat a large frying pan over medium heat. Add the pancetta, leftover ham, turkey or chicken. Cook for 2 mins each side or until the pancetta or leftover ham, turkey or chicken is crisp. Cool slightly. Transfer to a clean work surface and coarsely chop.
Step 4
Whisk the egg yolks, cream, parmesan or hard cheese and remaining eggs in a bowl. Season.
Step 5
Return the pasta to the pan with the pancetta or leftover ham, turkey or chicken and spinach or silverbeet, kale or rocket. Pour over the egg mixture. Place over low heat. Cook, tossing, for 1-2 mins or until the spinach or silverbeet, kale or rocket wilts and the sauce thickens slightly.
Step 6
Divide pasta among serving bowls. Top with the poached eggs. Season.
Recipe tip
Serve with flat-leaf parsley leaves and finely grated parmesan
Nutrition Information
PER SERVE
Energy: 3295kJ/788 Cals (38%)
Protein: 39g (78%)
Fat: 30g (43%)
Sat fat: 14g (58%)
Carb: 87g (28%)
Sugar: 2g (2%)
Fibre: 5g (17%)
Sodium: 917mg (46%)
Carbonara florentine
- Serves4
- Cook time20 minutes
- Prep time10 minutes, + Cooling time
Ingredients
- 1 tbs white vinegar
- 6 Coles Australian Free Range Eggs
- 500g fresh fettuccine or pappardelle
- 6 pancetta slices or leftover ham, turkey or chicken
- 2 Coles Australian Free Range Egg yolks
- 1/2 cup (125ml) thickened cream
- 1/2 cup (40g) finely grated parmesan or hard cheese
- 120g pkt Coles Australian Baby Spinach, silverbeet, kale or rocket
Description
If you’re a fan of creamy pasta, you’re going to love this dish. Ready in half an hour, it’s a great option for busy weeknights.
Method
Step 1
Bring a saucepan of water to a simmer over high heat. Add the vinegar. Crack 1 egg into a small bowl. Stir the water to create a whirlpool. Pour the egg into the centre of the whirlpool. Cook, without stirring, for 3 mins for a runny yolk or until cooked to your liking. Use a slotted spoon to transfer to a bowl. Cover to keep warm. Repeat, in batches, with 3 more eggs.Step 2
Meanwhile, cook the pasta in a large saucepan of boiling water following packet directions or until al dente. Drain well.Step 3
Heat a large frying pan over medium heat. Add the pancetta, leftover ham, turkey or chicken. Cook for 2 mins each side or until the pancetta or leftover ham, turkey or chicken is crisp. Cool slightly. Transfer to a clean work surface and coarsely chop.
Step 4
Whisk the egg yolks, cream, parmesan or hard cheese and remaining eggs in a bowl. Season.
Step 5
Return the pasta to the pan with the pancetta or leftover ham, turkey or chicken and spinach or silverbeet, kale or rocket. Pour over the egg mixture. Place over low heat. Cook, tossing, for 1-2 mins or until the spinach or silverbeet, kale or rocket wilts and the sauce thickens slightly.
Step 6
Divide pasta among serving bowls. Top with the poached eggs. Season.