GRAIN SPAGHETTI WITH TURKEY BACON, COURGETTE AND PARMESAN

Prep time 10 mins Cooking time 10 mins Serves 4

INGREDIENTS

300g grain gluten-free spaghetti of choice

¼ cup olive oil

350g turkey bacon, diced 4 courgettes, 2 diced, 2 sliced into ribbons 2 cloves garlic, crushed 1 ½ tsp chilli flakes

4 egg yolks ⅔ cup finely grated parmesan, plus extra to serve

⅔ cup parsley leaves

METHOD

Cook spaghetti in a large saucepan of boiling salted water following packet instructions. Drain, reserving ½ cup cooking water. Meanwhile, in a large, deep saucepan, heat oil on medium. Cook beef bacon for 3-4 mins until golden and crisp. Add courgette, garlic and chilli. Cook, stirring, for 1-2 mins or until tender.

Transfer to a plate, leaving fat in pan. In a small bowl, whisk egg yolks with half the parmesan. Set aside.

Add spaghetti to pan with turkey bacon fat and mix well on medium heat. When hot, remove from heat. Working quickly add parmesan mixture, remaining parmesan and reserved cooking water.

Stir very quickly in one direction until a sauce forms. Return courgette and bacon mixture with parsley and seasonings. Toss and serve sprinkled with extra parmesan.

Tip We used rice and amaranth spaghetti, but use your favourite.