A pasta dish be­comes a kid-friendly slice

Sunday Herald Sun - Stellar - - Delicious -


400g dried spaghetti 2 tbs ex­tra vir­gin olive oil 250g streaky smoked ba­con, chopped 3 cloves gar­lic, crushed 6 eggs 1 cup (80g) grated parme­san, plus ex­tra to serve ½ bunch pars­ley, chopped 1 large zuc­chini, grated ½ cup (120g) ri­cotta Mixed cherry toma­toes to serve Pre­heat oven to 200°C. Cook pasta ac­cord­ing to packet in­struc­tions. Mean­while, heat oil in a fry­pan over medium heat. Cook ba­con, stir­ring, for 3-4 min­utes un­til it be­gins to crisp. Add gar­lic and cook for 30 sec­onds. Set pan aside. Place 3 eggs and ¾ cup (60g) parme­san in a bowl. Sea­son and mix gen­tly with a fork. Drain pasta, re­serv­ing 100ml wa­ter, then re­turn to pan. Quickly add egg, ba­con mix­ture, re­served wa­ter and pars­ley. Toss to com­bine – the heat from the pasta will cook the egg slightly and form a creamy sauce. Set aside a quar­ter of the mix­ture in a bowl. Serve the re­main­ing pasta for din­ner with ex­tra parme­san. For the slice, grease and line an 11x26cm loaf pan. Com­bine the re­main­ing 3 eggs, ri­cotta, ¼ cup (20g) parme­san, zuc­chini and re­served car­bonara. Spread into the pan then top with ex­tra parme­san. Bake for 15 min­utes or un­til golden. Cool and slice to serve with cherry toma­toes.

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