Australian Women's Weekly Carbonara

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From the excellent australian women's weekly series, the italian cooking class cookbook. recipe in the book only uses 1/3 cup of cream and suggests 250g of pasta whereas i use a whole cup of cream (usually light) and 500g of pasta. Fettucini or tagliatelle is more traditional but my kids prefer it with penne. You can also add a teaspoon of minced garlic while cooking the bacon (before adding the cream and paprika) if you like.

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Steps

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Remove rind from bacon , cut bacon into thin strips.

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Place bacon into frying pan over low heat , cook gently until crisp.

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Drain off any bacon fat from the pan , leaving approximately 2 tablespoons of bacon fat in the pan.

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Add cream and paprika , stir until combined.

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Place egg , egg yolk and 30g of parmesan cheese into bowl , mix until combined.

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Cook fettucine in large saucepan of boiling water as per directions on packet until just cooked.

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Drain pasta , return to pan with butter , toss over low heat until combined.

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Add bacon / cream mixture to pasta , toss until combined.

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Add egg mixture , toss until combined.

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Season with pepper.

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Sprinkle with remaining 30g of grated parmesan cheese to serve.

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Ingredients

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bacon, cream, paprika, egg, egg yolk, parmesan cheese, butter, pepper, fettuccine pasta