GRAIN SPAGHETTI WITH BA­CON, ZUC­CHINI & PARME­SAN

SERVES 4 PREP 10 MINS COOK 10 MINS PER SERVE 2575kj COST $$$$$

Woman’s Day (Australia) - - Food To Love -

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.

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