Wednesday, March 06, 2013

Pasta Carbonara

Serves 4-6

4 rashers bacon or pancetta
1/3 cup cream
pinch paprika
1 egg
1 egg yolk, extra
60g grated parmesan cheese
30g softened butter
cracked black pepper
250g fettucine or tagliatelle

Cook pasta until al dente.
Meanwhile, remove rind from bacon & cut into thin strips.
Fry bacon in pan over low heat until crisp.
Drain off fat leaving 2tbsp approx.
Add cream & paprika, stirring until combined.
Place egg, egg yolk & 30g parmesan into bowl & beat until combined.
Toss pasta with butter over low heat until combined.
Add bacon-cream mixture & toss to combine.
Add egg mixture & toss to combine.
Season with pepper & serve sprinkled with remaining parmesan.

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