This traditional, creamy fettuccine carbonara with bacon is ready in just 17 minutes.
- Cook pasta in large saucepan of boiling water, until just tender following the packet instructions. Drain and return to pan over low heat.
- Meanwhile, heat oil in a medium frying pan over medium-high heat. Cook garlic and bacon, stirring, for 3-4 minutes or until crisp. Set aside.
- Whisk eggs, cream and 3/4 cup (30 g) of the parmesan in a large jug. Season with pepper. Add egg mixture and half the parsley and half the bacon mixture to pasta. Toss gently to combine and warm through (do not over heat).
- Serve pasta topped with remaining parsley, bacon and parmesan.