Zucchini Carbonara
Recipe: #25848
March 29, 2017
Categories: Cheese, Parmesan, Fettuccine, 5-Minute Prep, Sunday Dinner, Zucchini, more
"From Recipe+ Dec'16."
Ingredients
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 by Step Method
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
No special items needed.