CARBONARA SLICE

The Sunday Mail (Queensland) - Stellar - - On Sunday -

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.

NU­TRI­TION (LUNCH) • 34G PRT • 12G SAT FAT • 39G CARB • 4G SUG­ARS • 885MG SODIUM • 545 CAL (2290KJ)

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