ANYWAY YOU SLICE IT, THIS WILL LIFT YOUR LUNCH

SAVOURY CARBONARA SLICE

Packed with the flavours of carbonara, this freeze-ahead slice is great for lunchboxes.

INGREDIENTS

1 medium (about 250g) green zucchini, cut into noodles

400g dried spaghetti pasta

1 tbsp olive oil

1 large brown onion, finely chopped

2 garlic cloves, crushed

400g bacon rashers, cut into strips

70g (1 cup) finely grated parmesan

4 eggs, plus 2 extra egg yolks

375ml (1 1/2 cups) pouring cream

Fresh continental parsley leaves, to serve

METHOD

Step 1:

Preheat oven to 180C/160C. Lightly grease a square 22cm (base measurement) cake pan. Place zucchini in a large heatproof bowl.

Step 2:

Cook the spaghetti in a large saucepan of salted boiling water following packet directions or until al dente. Drain into the bowl of zucchini and return pasta to the pan. Set zucchini aside for 1 minute to soak, then drain and add to the pasta.

Step 3:

Meanwhile, heat the oil in a large frying pan. Add the onion, garlic and bacon. Cook over medium heat, stirring often, for 5 minutes or until the onion is soft. Stir into the pasta mixture. Spread over the base of the pan.

Step 4:

Combine the parmesan, eggs, yolks and cream in a jug. Season. Evenly pour over the mixture in the pan and press the surface lightly to spread throughout.

Step 5:

Bake for 50-55 minutes or until golden and just set. Sprinkle with parsley to serve.