THE WORKS FETTUCCINE
October 4, 2018
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The works fettuccine – an easy pasta that’s a loaded-up version of fettuccine carbonara. It’s a complete one-bowl meal packed full of delicious ingredients.

The works fettuccine - an easy pasta that’s a loaded-up version of fettuccine carbonara. It’s a complete one-bowl meal packed full of delicious ingredients.

This recipe is pretty flexible – you can substitute the meat and veggies for what you have on hand. If you’re after a lower calorie option, you can replace some of the pasta with zoodles. Just add them to the frying pan when you add the fettuccine.

 

PRINT RECIPE PDF

 

The works fettuccine - an easy pasta that’s a loaded-up version of fettuccine carbonara. It’s a complete one-bowl meal packed full of delicious ingredients.

THE WORKS FETTUCCINE

Difficulty: Easy
Ready In: 30 minutes
Serves: 4

This easy pasta is a loaded-up version of fettuccine carbonara. It’s a complete one-bowl meal that’s packed full of delicious ingredients.

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Ingredients

FETTUCCINE

  • 150-200 g chorizo (5.3oz-7oz)
  • 1 red onion
  • 1/2 cup sundried tomatoes (75g)
  • 1 clove garlic
  • 1 avocado
  • 75 g feta cheese (2.6oz)
  • 2 eggs
  • 1/3 cup plain, unsweetened yoghurt (80ml)
  • 1 cup finely grated parmesan cheese (120g)
  • 300 g fettuccine (10.6oz)
  • 1/2 Tbsp olive oil
  • 1/4 cup pinenuts (35g)
  • 1/2 cup fresh basil leaves (13g)
  • 80 g baby spinach (2.8oz)

Instructions

  1. PREPARE INGREDIENTS

    Slice chorizo, red onion and sundried tomatoes. Crush garlic. Dice avocado and feta. In a medium-size bowl, whisk together eggs, yoghurt and ¾ cup grated parmesan.

  2. COOK FETTUCCINE

    Bring a large pot of water to the boil. Add fettuccine and cook for 10 minutes, until al dente.

  3. While fettuccine is cooking, heat olive oil in a large frying pan over a medium heat. Add chorizo, onion, sundried tomatoes, garlic and pinenuts and pan fry for 5 minutes, until lightly caramelised. Reduce heat to low.

  4. Drain pasta, reserving ½ cup pasta water, and add pasta to frying pan, mixing to distribute the ingredients. Pour in egg mixture and pasta water and use tongs to gently toss the pasta. Cook over a low heat for 1 minute. Stir through the avocado, feta and basil. Season with salt and a generous amount of black pepper, to taste.

  5. Warm empty pasta bowls in microwave for 1 minute, then divide spinach between bowls. Heap servings of pasta on top of the spinach and finish with a sprinkle of the remaining parmesan.

Recipe Notes

WINE MATCH: Go for a fresh and fruity Pinot Gris.
GLUTEN-FREE OPTION: Ensure chorizo is gluten-free. Use gluten-free pasta.
INGREDIENT SWAPS: You can swap the chorizo for bacon, pancetta or kransky sausages.
MAKE IT HEALTHIER: Hide some extra veggies in this meal by replacing up to half of the pasta with zoodles (spiralised courgette).
STORING AND REHEATING: Store individual servings in airtight containers and reheat in the microwave.

 

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