4 rashers bacon
1/3 cup cream
1 egg-yolk, extra
60g (2oz) grated parmesan cheese
30g (1oz) softened butter
Remove rind from bacon, cut bacon into thin strips. Place bacon in frying pan over low heat, cook gently until bacon is crisp. Drain off bacon fat from pan, leaving approximately 2 tablespoons bacon fat.
Add cream and paprika, stir until combine. Place egg, egg yolk and 30g (1oz) grated parmesan cheese into bowl, beat until combined. Place fettucine into pan of boiling salter water, boil uncovered 10 to 12 minutes to until just cooked. Drain return to pan with butter, toss over low heat until combined.
Add bacon-cream mixture, toss until combined. Add egg mixture, toss until combined. Season with pepper. Sprinkle with remaining grated parmesan cheese.
This recipe was printed in the Australian Woman's Weekly Italian cookbook, probably the first one with mussels on the front cover.
We have loved this recipe since the 80s I think. And now enjoy other similar recipes very much, still making this one as a staple.
I loved this one this week:
Spaghetti with Salami Carbonara (you can omit the sage)
I love this one too and have eaten it recently:
This one we have had a few times and is a handy recipe for menu planning:
Zucchini, Pea and Angel Hair Carbonara
This next one we have had before, I think because it is made from pancetta
Mushroom & Pancetta Spaghetti