2 tablespoons olive oil
2 cloves crushed garlic
6 bacon rashers
4 spring onions
1 cup finely grated parmesan cheese
2 tablespoons chopped fresh parsley
Directions to Cook:
Cook pasta according to packet directions. Drain and return to saucepan.
Dice bacon and slice spring onions in 1cm thickness.
Heat oil in frypan and sauté garlic and bacon for 3-5 minutes over medium heat. Add spring onions and cook further 1 minute. Remove from heat and set aside.
Whisk eggs and cream together and toss through cooked pasta over low heat for 1 minute. Remove pan from heat and toss through bacon, parsley and parmesan.
Serve with a green side salad and garlic bread.
Bacon and Mushroom Carbonara
Add 100g sliced button mushrooms to the above recipe. Sauté at same step as bacon and garlic.
Chicken and Bacon Carbonara
Slice 400g chicken breast fillets into 1-2 cm slices.
Heat oil and brown chicken over medium heat. Remove from pan and set aside. Follow above recipe as indicated. Toss through chicken at same step as bacon mixture. Warm through.
Gluten Free Variation:
Substitute San Remo Gluten Free Fettucine directly.
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