Ingredients for Australian Women's Weekly Carbonara
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How to Make Australian Women's Weekly Carbonara
- Remove rind from 150g bacon, cut into thin strips.
- Place bacon in a large frying pan over medium-low heat. Cook gently until crisp, about 8-10 minutes.
- Remove bacon with a slotted spoon, leaving approximately 2 tablespoons of bacon fat in the pan.
- Add 1 teaspoon minced garlic (optional) to the bacon fat and cook for 30 seconds until fragrant.
- Add 1 cup light cream and 1/2 teaspoon smoked paprika to the pan. Stir until combined and gently simmer for 2 minutes.
- In a large bowl, whisk together 2 large eggs, 2 large egg yolks, and 60g grated Parmesan cheese until light and frothy.
- Cook 500g penne pasta according to package directions until al dente. Reserve about 1/2 cup of pasta cooking water before draining.
- Add the cooked pasta to the pan with the bacon and cream mixture. Toss to coat.
- Reduce heat to low. Gradually add the egg mixture to the pasta, tossing constantly to prevent scrambling. If the sauce is too thick, add a little pasta water at a time until desired consistency is reached.
- Season generously with freshly ground black pepper.
- Serve immediately, sprinkled with the remaining 60g grated Parmesan cheese and extra black pepper.
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
1g
Fat
95g
Carbs
23g
