Spaghetti carbonara with zucchini and yellow squash

Name: Spaghetti carbonara with zucchini and yellow squash
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 250g Brand solid no. 1 spaghetti; 83.33 gm Brand thickened cream; 40g parmesan; 4 large egg yolks, from 700g carton Coles Brand free range eggs; Fine zest from 1/2 lemon (about 1 tsp); 18.20 gm olive oil; 140g middle bacon, from the deli, trimmed, diced; 180g yellow squash, quartered lengthwise, thinly sliced crosswise; 180g zucchini, quartered lengthwise, thinly sliced crosswise

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Prep Time: 10 minutes

Cook Time: 10 minutes

Total: 20 minutes

Servings: 4

Author : Curtis Stone

kid friendly family friendly lunch

Spaghetti carbonara with zucchini and yellow squash

Ingredients

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250 grams Brand solid no. 1 spaghetti83.33 gm Brand thickened cream40 grams parmesan4 large egg yolks, from 700 grams carton Coles Brand free range eggsFine zest from 1/2 lemon (about 1 tsp)18.20 gm olive oil140 grams middle bacon, from the deli, trimmed, diced180 grams yellow squash, quartered lengthwise, thinly sliced crosswise180 grams zucchini, quartered lengthwise, thinly sliced crosswise

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Instructions

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Step 1

Bring a large pot of salted water to a boil over high heat. Add the spaghetti and cook, stirring occasionally, for about 8 minutes, or until al dente.

Step 2

Meanwhile, in a medium bowl, whisk the cream, 1/3 cup of the Parmesan cheese, egg yolks, and lemon zest to blend. Season with freshly ground black pepper.

Step 3

Heat a large heavy frying pan over medium heat. Add the oil and bacon and cook for about 5 minutes, or until the bacon is golden brown. Add the squash and zucchini, season with salt and pepper, and cook for about 4 minutes, or until the squash begins to soften. Using a pasta fork, remove the spaghetti from the water and add it to the squash mixture. Reduce the heat to low.

Step 4

Whisk 1/4 cup of the pasta water into the cream mixture to blend. Add the cream mixture to the pasta and squash mixture and toss for about 1 minute, or until the sauce cooks through and coats the pasta thinly (do not boil). Season to taste with salt and pepper. Divide the pasta among 4 plates. Garnish with remaining Parmesan cheese and serve.