Cour­gette and beef ba­con car­bonara

Friday - - Food Special -

Prep time: 15 mins Cook­ing time: 10 mins Serves 4 400g tagliatelle 2 tbsp olive oil 1 tsp but­ter 200g beef ba­con, thinly sliced 1 onion, chopped 3 gar­lic cloves, minced 2 small cour­gettes, cubed 4 eggs 1 cup grated Parme­san, plus ex­tra to gar­nish 1 tsp lemon zest 1/2 cup basil, plus ex­tra to gar­nish 1Bring

a large pan of salted wa­ter to the boil and add pasta to it. 2While

pasta is cook­ing, heat olive oil and but­ter to­gether in a pan over medium-high heat. Work­ing in batches, fry ba­con on both sides un­til lightly browned, re­move from pan to a kitchen paper-lined plate to drain. Once cool, tear into bite-sized pieces. 3In

the same pan, cook onion, gar­lic and cour­gettes un­til lightly browned, stir­ring only oc­ca­sion­ally. Sea­son then re­move from heat. 4In

a bowl, beat eggs and mix in Parme­san and lemon zest. 5Once

pasta is cooked, drain, re­serv­ing 1/2 cup of cook­ing liq­uid, and add to veg­eta­bles along with egg mix­ture. Keep­ing the pan off the heat, stir un­til eggs look cooked. (Resid­ual heat from the pasta will cook the eggs). Add a lit­tle of the re­served cook­ing wa­ter if it looks too dry. 6Serve

warm, gar­nished with beef ba­con, basil and grated Parme­san.

Styling by Alexio Pasquali Pho­tos by Juliet Dunne

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