I have to share it!
Preparation time: 10 minutes
Cooking time: 15-20 minutes
250g dried fettuccine
30g softened butter
4-5 strips of bacon
1/3 cup (80ml) of cream
pinch of spanish paprika
1 egg yolk, extra
60g grated parmesan cheese
Add pasta to large pan of boiling salted water; boil, uncovered, until jest tender (al dente); drain. Return pasta to pan with butter, toss over low heat until combined.
Remove rind from bacon, cut bacon into thin strips. Place bacon in large frying pan over low heat, cook gently until crisp. Drain off fat from pan, leaving approximately 2 table spoons.
Add cream and paprika to pan, stir until combined. Place egg, egg yolk, and half the cheese in bowl, beat until combined.
Add cream mixture, egg mixture and bacon to pasta, toss until combined. Season with pepper. Sprinkle with remaining grated parmesan cheese.
Source: Fast and Fabulous: Meals for Busy People. Australian Women's Weekly Cookbooks. 2000. p.101.
(I modified the recipe procedure ever so slightly. I chose to cook the bacon while the water was boiling. This allowed the bacon to become crisp on the suggested low heat. In addition, I added the egg mixture with the cream mixture in the bacon pan and cooked it for less than one minute on low heat).
Advice: M's aunt, who was a wonderful exceptional cook, swore by the Australian Women's Weekly Cookbooks (AWWC). I have to agree! I have several cookbooks from the series and each recipe is tasty and turns out great! You can find AWWC series at Indigo Books, Chapters, and for my Winterpeg friends...at McNally Robinson....i am so jealous!! i wish we had an english language bookstore like McNally's in Montreal.