Pasta carbonara

Serves 3



2 tbsps olive oil

250 g pasta eg spiral, elbow, penne or fettucine

150 g diced bacon style pieces or shortcut bacon, chopped into small peices

1/3 (85 mL) cup Zymil lactose free cream

Pinch of paprika

2 tbsp (60 g) grated parmesan cheese

1 egg

1 egg yolk

1 tbsp (30g) butter



Put hot water in a large pot, add a pinch of salt, bring to the boil

Add olive oil to a flat non-stick pan, coat surface, heat pan to medium heat

Add pasta to the pot, cook for the recommended time

Add bacon to the pan, cook until well done

Put butter in a small container and float in a larger container of boiling water to soften

Put egg, egg yolk and half the parmesan cheese (30g) in a bowl, whisk until combined

Put cream and paprika in a bowl, stir until combined

When pasta is cooked, drain in a colander

Add cream and paprika to bacon, stir until combined

Put butter in pasta pot, return pasta to pasta pot, stir to coat over low heat

Add bacon-cream mixture to pot, stir until combined

Add egg-parmesan mixture to pot, stir until combined

Serve in bowls. Sprinkle with remainder of parmesan cheese


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