Australian Women'S Weekly Carbonara - cooking recipe

Ingredients

5 slices bacon (or pancetta)
1 cup cream
1/2 teaspoon paprika
1 egg
1 egg yolk, extra
60 g grated parmesan cheese
30 g softened butter
pepper
1 (500 g) packet fettuccine pasta (or tagliatelle)

Preparation

Remove rind from bacon, cut bacon into thin strips. Place bacon into frying pan over low heat, cook gently until crisp. Drain off any bacon fat from the pan, leaving approximately 2 tablespoons of bacon fat in the pan.
Add cream and paprika, stir until combined.
Place egg, egg yolk and 30g (1oz) of parmesan cheese into bowl, mix until combined.
Cook fettucine in large saucepan of boiling water as per directions on packet until just cooked. (Do not overcook.).
Drain pasta, return to pan with butter, toss over low heat until combined.
Add bacon/cream mixture to pasta, toss until combined.
Add egg mixture, toss until combined. Season with pepper. Sprinkle with remaining 30g (1 oz) of grated parmesan cheese to serve.