Zucchini Carbonara
Created by ImPat on March 29, 2017
- Servings: 4
- Prep Time: 5m
- Cook Time: 10m
- Recipe #25848
Ingredients
- 350 grams dry fettuccine pasta
- 100 grams bacon, diced
- 800 grams zucchini (coarsely grated, 4 zucchini)
- 20 cloves garlic, minced
- 2 egg yolks
- 2/3 cup half and half
- 2/3 cup shredded parmesan cheese
- 2 tablespoons shredded parmesan cheese (extra)
How to Make
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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.
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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.
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Step 3: Whisk egg yolks, cream and parmesan in a jug.
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Step 4: Add zucchini mixture to pasta and toss to combine.
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Step 5: Add egg mixture and toss over low heat for 2 minutes or until scrambled.
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Step 6: Serve topped with extra parmesan.
Nutritional Facts
- 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