Australian Women'S Weekly Carbonara – a delicious recipe with bacon, cream, paprika, egg, egg yolk, parmesan cheese. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
1
Remove 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.
2
Add cream and paprika, stir until combined.
3
Place egg, egg yolk and 30g (1oz) of parmesan cheese into bowl, mix until combined.
4
Cook fettucine in large saucepan of boiling water as per directions on packet until just cooked. (Do not overcook.).
5
Drain pasta, return to pan with butter, toss over low heat until combined.
6
Add bacon/cream mixture to pasta, toss until combined.
7
Add egg mixture, toss until combined. Season with pepper. Sprinkle with remaining 30g (1 oz) of grated parmesan cheese to serve.
693
kcal
Calories
53
g
Fat
22
g
Carbs
31
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 5 slices bacon (or pancetta), 1 cup cream, 1/2 teaspoon paprika, 1 egg, and more.
Yes, Australian Women'S Weekly Carbonara falls under the Pasta & Noodles category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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