SPAGHETTI WITH BACON, ZUCCHINI & PARMESAN

SERVES 4 PREP 10 MINS COOK 10 MINS

◆ 300g spaghetti

◆ 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

◆ 2/ cup finely grated

3

parmesan, plus extra to serve

◆ 2/ cup parsley leaves

3

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 frying pan, 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.