GRAIN SPAGHETTI WITH BACON, ZUCCHINI & PARMESAN
SERVES 4 PREP 10 MINS COOK 10 MINS PER SERVE 2575kj COST $$$$$
300g grain gluten-free spaghetti of choice ¼ cup olive oil 350g streaky bacon, diced 4 zucchini, 2 diced, 2 sliced into ribbons 2 garlic cloves, crushed 1 ½ tsp chilli flakes 4 egg yolks cup finely grated parmesan, plus extra to serve cup parsley leaves
1 Cook spaghetti in a large saucepan of boiling salted water following packet instructions. Drain, reserving ½ cup cooking water.
2 Meanwhile, in a large, deep saucepan, heat oil on medium. Cook bacon 3-4 mins until golden and crisp. Add zucchini, garlic and chilli. Cook, stirring, 1-2 mins until tender. Transfer to a plate, leaving fat in pan.
3 In a small bowl, whisk egg yolks with half the parmesan. Set aside.
4 Add spaghetti to pan with bacon fat and mix well on medium heat. When hot, remove from heat. Working quickly add parmesan mixture, remaining parmesan and reserved cooking water.
5 Stir very quickly in one direction until a sauce forms. Return zucchini and bacon mixture with parsley and seasonings. Toss and serve sprinkled with extra parmesan.