Australian Women S Weekly Carbonara Recipe

Ingredients for Australian Women S Weekly Carbonara

• 150g bacon, rind removed
• 1 cup light cream
• 1/2 teaspoon smoked paprika
• 2 large eggs
• 2 large egg yolks
• 120g Parmesan cheese, grated
• 1 tablespoon butter (optional, for step 7)
• Freshly ground black pepper, to taste
• Fettuccine Pasta

How to Make Australian Women S Weekly Carbonara

1. Remove rind from 150g bacon, cut into thin strips.
2. Place bacon in a large frying pan over medium-low heat. Cook gently until crisp, about 8-10 minutes.
3. Remove bacon with a slotted spoon, leaving approximately 2 tablespoons of bacon fat in the pan.
4. Add 1 teaspoon minced garlic (optional) to the bacon fat and cook for 30 seconds until fragrant.
5. Add 1 cup light cream and 1/2 teaspoon smoked paprika to the pan. Stir until combined and gently simmer for 2 minutes.
6. In a large bowl, whisk together 2 large eggs, 2 large egg yolks, and 60g grated Parmesan cheese until light and frothy.
7. Cook 500g penne pasta according to package directions until al dente. Reserve about 1/2 cup of pasta cooking water before draining.
8. Add the cooked pasta to the pan with the bacon and cream mixture. Toss to coat.
9. 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.
10. Season generously with freshly ground black pepper.
11. Serve immediately, sprinkled with the remaining 60g grated Parmesan cheese and extra black pepper.