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.
My Private Note
Units: US | Metric
- 1Remove 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.
- 2Add cream and paprika, stir until combined.
- 3Place egg, egg yolk and 30g (1oz) of parmesan cheese into bowl, mix until combined.
- 4Cook fettucine in large saucepan of boiling water as per directions on packet until just cooked. (Do not overcook.).
- 5Drain pasta, return to pan with butter, toss over low heat until combined.
- 6Add bacon/cream mixture to pasta, toss until combined.
- 7Add egg mixture, toss until combined. Season with pepper. Sprinkle with remaining 30g (1 oz) of grated parmesan cheese to serve.
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Nutritional Facts for Australian Women's Weekly Carbonara
Serving Size: 1 (155 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 756.3
- Calories from Fat 358
- Total Fat 39.8 g
- Saturated Fat 19.0 g
- Cholesterol 279.4 mg
- Sodium 584.2 mg
- Total Carbohydrate 71.7 g
- Dietary Fiber 0.1 g
- Sugars 0.3 g
- Protein 27.0 g