Zucchini and Bacon Carbonara

OPEN SOURCE FOOD
9Ingredients
35Minutes
750Calories

Ingredients

US|METRIC
  • salt and ground black pepper
  • 1 bunch fresh thyme leaves (picked and chopped.)
  • 2 zucchini (green medium, or zucchinis depending on where you are from.)
  • 500 grams penne (a tube like pasta)
  • 4 egg yolks (large free-range)
  • 100 milliliters double cream
  • 2 grated Parmesan cheese (good handfuls of freshly)
  • olive oil
  • 6 smoked streaky bacon (good slices of, cut into chunky strips.)
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    Directions

    1. 1. Put the penne pasta on to boil, adding a pinch of salt will make it boil faster.
    2. 2. While this is cooking you can prepare the creamy carbonara sauce. Separate the egg yokes in to a bowl, add the cream and half the parmesan and mix together, you should get a gooey consistency. Save it for later.
    3. 3. Cut the bacon in to long strips, leave in a little fat but make them mostly lean. Add a dash of oil to a wide pan and when heated add in the strips. Chop the zucchinis into circles and then half. When the bacon releases it's juices it's time to add in the zucchinis as they will take on the flavour. Keep frying until the zucchinis brown.
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    NutritionView More

    750Calories
    Sodium10% DV250mg
    Fat42% DV27g
    Protein51% DV26g
    Carbs33% DV99g
    Fiber20% DV5g
    Calories750Calories from Fat240
    % DAILY VALUE
    Total Fat27g42%
    Saturated Fat12g60%
    Trans Fat
    Cholesterol265mg88%
    Sodium250mg10%
    Potassium610mg17%
    Protein26g51%
    Calories from Fat240
    % DAILY VALUE
    Total Carbohydrate99g33%
    Dietary Fiber5g20%
    Sugars7g14%
    Vitamin A25%
    Vitamin C35%
    Calcium25%
    Iron25%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.