There are some nights when you just need a meal on the table in 15 minutes. While many recipes finish this dish with cream, traditionally it is made without it. We add some rocket for a bit of extra zing. Dinner done.

Prep 5 min | Cook 10 min| Serves 4 


2 eggs, beaten
1 cup grated parmesan 
4 flat-leaf parsley sprigs, leaves picked, chopped
1 cup rocket 
1 tablespoon olive oil 
2 garlic cloves, bruised
500g fettuccine
200g bacon, diced
2 tablespoons white wine


Bring a large saucepan of salted water to the boil.

In a bowl, combine the egg, parmesan, some pepper, parsley and rocket and set aside.

Heat the oil in a large frying pan, add the bruised garlic and cook until fragrant and golden.

In the meantime, add the pasta to the boiling water and cook according to the packet instructions until al dente.

Remove the garlic from the oil, then add the bacon and fry until cooked to your liking (crispy or slightly softer). Once cooked, add the wine to the pan then remove from the heat.

Strain the pasta in a colander (keeping ¼ cup of the cooking liquid aside in case it is needed for the sauce), then place the frying pan back over a medium heat.

Add the strained pasta to the pan and toss to combine with the bacon.

Add the egg mixture to the pan and immediately turn off the heat. Stir the egg mixture through the pasta and bacon, adding a splash of the cooking liquid if you need it to help stir through the egg. Serve immediately.

This is an edited extract from The Plan, Buy, Cook Book by Jen Petrovic and Gaby Chapman published by Hardie Grant Books $29.99 and is available where all good books are sold.

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