Zucchini Carbonara

Cook Time 20 minutes

Servings 2

Ingredients

250g penne pasta

180g streaky bacon

1 large zucchini, diced

2 cloves garlic, sliced

Pinch chilli flakes

2 egg yolks

25g pecorino, plus extra to garnish

1 sprig of basil, leaves torn

Pinch salt and freshly cracked pepper

Method

Bring a large pot of salted water to the boil.

Heat a pan over a low heat and add the streaky bacon, slowly bring up the heat to allow the bacon to slowly render and become crisp. Add the zucchini, garlic and chilli and toss in the bacon and fat. Add a ladleful of water to allow the zucchini to soften and cook for 3 - 4 minutes.

Add the pasta to the water and cook until just al dente.

Meanwhile combine the yolks with the pecorino and freshly cracked pepper with half a ladleful of pasta water.

Add the drained pasta (reserve a small glass of cooking water) to the zucchini mixture. Take the pan off the heat and stir through the egg and pecorino mixture. Add a little splash of the cooking water and keep tossing the pan until it becomes a cream-like sauce. Toss through basil and serve with extra pecorino on the top.