A pasta dish becomes a kid-friendly slice
SERVES 4- 6
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.