Spaghetti and Zucchini Carbonara

Name: Spaghetti and Zucchini Carbonara
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: Makes 2 adult or 4 child portions
Ingredients: 1 zucchini, grated; 1 cup finely diced smoked bacon; 2 eggs, lightly beaten; 1 garlic clove, crushed; ¼ cup freshly grated Parmesan cheese; ½ cup mascarpone; sea salt and freshly ground black pepper; 9 ounce dry spaghetti; 1 tablespoon olive oil

Preparation info

Makes
2
adult portions

Difficulty
Easy
Ready in
30 min

Appears in

Madhouse Cookbook

By Jo Pratt

Published 2013

About

We love carbonara in our house, but the traditional rich, creamy version is sometimes a bit too much for midweek. Try this lighter option if you’re a fan—it even contributes to your daily vegetable total.

Ingredients

9 ounce dry spaghetti
1 tablespoon olive oil
1 cup<

Main course

Method

Bring a large pan of lightly salted water to a boil, add the spaghetti and return to a boil. Leave to boil about 10 minutes until it is just tender.
Meanwhile, heat the oil in a large skillet over medium heat, add the bacon and fry 5 to 8 minutes until golden. Add the zucchini and garlic and fry a couple of minutes to take away the initial rawness.
In

Ingredients

Method

Photos