Zucchini Ribbon & Parmesan Spaghetti
30 mins active prep time, 4 servings
Ingredients (included in delivery)
- 400g spaghetti
- 400g bacon, diced
- 2 zucchini
- 2 cloves of garlic, crushed
- 1 red chilli, finely chopped
- 4 egg yolks
- 1/2 cup grated parmesan, plus extra to serve
- 1/2 fresh parsley leaves, to serve
Ingredients (pantry items)
- 1/4 cup olive oil
In some cases, ingredients may be out of stock or unavailable when the shops pack your order. If this happens, we'll do our best to replace the items with high quality substitutions. If we're unable to find a replacement, we'll contact you to let you know.
What you'll need
Bring a large saucepan of water to the boil. Add spaghetti and cook for 8-10 minutes until tender. Drain reserving some of the cooking water ( cup for serves 2, and cup for serves 4-5). Set pasta and cooking water aside.
2. Cook bacon & prepare zucchini
Heat olive oil in a large frying pan over a medium heat. Cook bacon for 3-4 minutes until golden and crisp. Cut zucchini into long ribbons lengthways using a vegetable peeler. Add zucchini, garlic, and chilli to the pan. Cook, stirring, for 1-2 minutes. Transfer to a plate, leaving the bacon fat in the pan.
3. Prepare egg mixture
In a small bowl, whisk together the egg yolks and grated parmesan. Set aside.
4. Combine ingredients in pan
Return spaghetti to the pan with bacon fat and mix well on a medium heat. Once hot, remove from the heat. Working quickly, add egg and parmesan mixture and reserved cooking water. Stir very quickly in one direction until a sauce forms. Return zucchini and bacon to the pasta and toss to combine.
Serve pasta with a sprinkle of extra parmesan, and garnish with fresh parsley leaves.