SMOKY BACON CARBONARA

Serves 4 // Prep 5 mins // Cook 15 mins INGREDIENTS

400g dried bucatini pasta 300g smoky bacon rashers, rind removed, cut into thin strips 5 eggs 80g (1 cup) mild cheddar, coarsely grated 70g (1 cup) parmesan, shredded, plus extra, to serve

METHOD Step 1

Cook the pasta in a large saucepan of boiling salted water following packet directions. Drain. Reserve 2 tbs of the cooking liquid. Return the pasta to the pan.

Step 2

Meanwhile, heat a non-stick frying pan over medium-high heat. Add the bacon and cook, stirring occasionally, for 5 minutes or until crisp. Use a slotted spoon to remove the bacon, reserving the fat in the pan.

Step 3

Whisk the eggs together in a large jug. Add the fat from the pan (about 1 tbs of fat) and whisk until well combined. Whisk in the cheddar and parmesan.

Step 4

Add the egg mixture to the hot pasta and toss until well combined. Add the reserved cooking liquid and toss until well combined. Return to low heat and toss continuously for 1 minute or until the pasta is warmed through, being careful not to overcook, or the egg will scramble. Divide among serving bowls and sprinkle with the crispy bacon. Season with pepper and extra parmesan.

RECIPE

Matt Preston and Michelle Southan, Taste magazine Brett Stevens

PICTURE