I'm not a great lover of Carbonara... too much cream and not enough veggies, so when I stumbled across this one and it covered the veggie issue, I thought I should give it a try and I must say I was pleasantly surprised. It's tasty, light and pretty quick to pull together and it has lots of zuccini yet I got not one complaint!
Freshly ground black pepper
3 - 4 zuccinis - chopped quite small
400 g penne
4 large free-range egg yolks
100 ml single cream
1 small handful Parmesan cheese, freshly grated
6 slices bacon - cut into chunky squares
1 small bunch fresh thyme - chopped
Parmesan to serve
Put a large pan of salted water on to boil. Chop the zuccinis and separate the eggs while you are waiting for it to boil. Once the water is boiling rapidly add a dash of oil and a good pinch of salt, then add the pasta (I used spirals, and cook as per the instructions on the packet.
To make your creamy carbonara sauce, put the egg yolks into a bowl, add the cream and half the Parmesan, and mix together with a fork. Season lightly and put to one side.
Heat a very large non-stick frying pan, add a good splash of olive oil and fry the bacon until brown and crispy. Add the zuccini and lots of black pepper, not just to season but to give it a bit of a kick. Sprinkle in the thyme leaves, give everything a stir and fry until they start to turn lightly golden and have softened slightly.
When the pasta is cooked, drain it, reserving a little of the cooking water. Immediately, toss the pasta in the pan with the zuccin,i bacon and lovely flavours, then remove from the heat and add a ladleful of the reserved cooking water and your creamy sauce. Stir together quickly and serve with a gind of black pepper and some grated parmesan.