Pasta Carbonara

1 tablespoon olive oil

4 rashers bacon thinly slice

1/3 cup (80ml) cream

pinch paprika

1 egg

1 egg yolk, extra

60g grated parmesan cheese

250g spaghetti

30g butter

METHOD

Heat oil in a large frying pan. Add bacon and cook over a low heat until crisp. Add cream and paprika to pan and stir until combined.

Place egg, egg yolk and cheese in a medium bowl and beat until combined.

Cook the spaghetti in a large saucepan of salted boiling water until tender then drain. Add spaghetti and butter to the bacon mixture then toss together over a low heat until combined.

Add the egg mixture to the spaghetti and toss until combined.

Serves 4