Zucchini Carbonara

4
Servings
5m
Prep Time
10m
Cook Time
15m
Ready In


"From Recipe+ Dec'16."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (512.5 g)
  • Calories 1012.9
  • Total Fat - 54 g
  • Saturated Fat - 21 g
  • Cholesterol - 1373.3 mg
  • Sodium - 688.2 mg
  • Total Carbohydrate - 87.8 g
  • Dietary Fiber - 12 g
  • Sugars - 6 g
  • Protein - 45.8 g
  • Calcium - 468 mg
  • Iron - 5.5 mg
  • Vitamin C - 40.8 mg
  • Thiamin - 0.7 mg

Step 1

Cook the pasta in a large saucepan of boiling salted water for 8 minutes or until tender and then drain and return to the pan.

Step 2

Meanwhile heat a large frying pan over high heat and cook and stir bacon for 2 minutes or until browned and crisp and then add zucchini and garlic and cook and stir for 3 minutes until tender.

Step 3

Whisk egg yolks, cream and parmesan in a jug.

Step 4

Add zucchini mixture to pasta and toss to combine.

Step 5

Add egg mixture and toss over low heat for 2 minutes or until scrambled.

Step 6

Serve topped with extra parmesan.

Tips & Variations


No special items needed.

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