• 2 medium free-range eggs, yolks only
  • 75 g single cream
  • 250 g fettuccine
  • 300 g cooked roast pork, cut into bite-size pieces
  • 200 g courgette, trimmed and cut into ribbons using a vegetable peeler
  • 1 tbsp olive oil
  • 1 clove garlic, finely chopped


  1. 1

    In a small bowl, gently whisk together the egg yolks and cream until combined. Season with a little freshly ground black pepper and set aside.

  2. 2

    Cook the pasta in a large pan of boiling water for 10 minutes, until al dente. Drain and set aside.

  3. 3

    Meanwhile, heat the oil in a large pan and cook the garlic for 2 minutes. Add the pork and courgette to the pan and toss to combine. Cook for 1-2 minutes to heat through.

  4. 4

    Add the cooked pasta and toss to combined, then mix through the egg yolk and cream mixture, cooking over a low heat for 2 minutes or until the sauce has thickened.

  5. 5

    Divide between bowls, season with freshly ground black pepper, and serve.


    Cook's tip: use the 2 leftover egg whites to whip up a healthier omelette for breakfast

Nutritional Details

Each serving provides
  • Energy 1394kj 333kcal 17%
  • Fat 10.0g 14%
  • Saturates 3.5g 18%
  • Sugars 5.2g 6%
  • Salt 0.2g 3%

% of the Reference Intakes

Typical values per 100g: Energy 929kj/222kcal

Each serving provides

46.5g carbohydrate 3.8g fibre 12.4g protein

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