CARBONARA FRITTATAS

MAKES 4 PREP 15 MINS COOK 25 MINS PER SERVE 3742kj

375g fettuccine 1 tbsp olive oil 4 rashers rindless bacon, thinly sliced 1 onion, finely sliced 4 garlic cloves, crushed 2 large zucchini, peeled into ribbons 5 eggs ¾ cup pure cream ½ cup grated parmesan, plus ½ cup extra 1 tbsp thyme leaves, plus extra sprigs to serve

1 Preheat oven to 180°C. Lightly grease 4 x 1½-cup shallow ovenproof dishes. Place on a large oven tray. 2 In a large saucepan of boiling salted water, cook pasta following packet instructions until al dente. Drain well and return to pan.

3 Meanwhile, in a large frying pan, heat oil on high. Cook bacon 2-3 mins until browned and starting to crisp. Reduce heat to medium. Add onion and cook 4-5 mins until onion is tender. Stir in garlic and cook 1 min. Remove pan from heat and toss zucchini through.

4 In a large jug, whisk eggs, cream, parmesan and thyme together. Season. Toss through pasta with bacon mixture. Divide pasta between dishes. Sprinkle with extra parmesan.

5 Bake 12-15 mins until just set in centre. Serve warm or cool, scattered with extra thyme sprigs.