Fettucine Carbonara4 rashers bacon1/3 cup creampinch paprika1 egg1 egg-yolk, extra60g (2oz) grated parmesan cheese30g (1oz) softened butterpepper250g fettucineRemove rind from bacon, cut bacon into thin strips. Place bacon in frying pan over low heat, cook gently until bacon is crisp. Drain off bacon fat from pan, leaving approximately 2 tablespoons bacon fat.Add cream and paprika, stir until combine. Place egg, egg yolk and 30g (1oz) grated parmesan cheese into bowl, beat until combined. Place fettucine into pan of boiling salter water, boil uncovered 10 to 12 minutes to until just cooked. Drain return to pan with butter, toss over low heat until combined.Add bacon-cream mixture, toss until combined. Add egg mixture, toss until combined. Season with pepper. Sprinkle with remaining grated parmesan cheese.Serves 4-6.This recipe was printed in the Australian Woman's Weekly Italian cookbook, probably the first one with mussels on the front cover.We have loved this recipe since the 80s I think. And now enjoy other similar recipes very much, still making this one as a staple.