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.
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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.
Whisk the egg yolks, cream, parmesan or hard cheese and remaining eggs in a bowl. Season.
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.
Divide pasta among serving bowls. Top with the poached eggs. Season.
Serve with flat-leaf parsley leaves and finely grated parmesan
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%)
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.
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.
Whisk the egg yolks, cream, parmesan or hard cheese and remaining eggs in a bowl. Season.
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.
Divide pasta among serving bowls. Top with the poached eggs. Season.