Grain spaghetti with bacon, zucchini and parmesan

This creamy spaghetti, made without cream, teams zucchini and crispy bacon for a lighter dish that won't fail to satisfy.

  • 10 mins preparation
  • 10 mins cooking
  • Serves 4
  • Print


Grain spaghetti with bacon, zucchini and parmesan
  • 300 gram grain gluten-free spaghetti of choice
  • 1/4 cup olive oil
  • 350 gram streaky bacon, diced
  • 4 zucchini, 2 diced, 2 sliced into ribbons
  • 2 clove garlic, crushed
  • 1 1/2 teaspoon chilli flakes
  • 4 egg yolks
  • 2/3 cup finely grated parmesan, plus extra to serve
  • 2/3 cup parsley leaves


Grain spaghetti with bacon, zucchini and parmesan
  • 1
    Cook spaghetti in a large saucepan of boiling salted water following packet instructions. Drain, reserving ½ cup cooking water.
  • 2
    Meanwhile, in a large, deep saucepan, heat oil on medium. Cook bacon for 3-4 minutes until golden and crisp. Add zucchini, garlic and chilli. Cook, stirring, for 1-2 minutes until tender. Transfer to a plate, leaving fat in pan.
  • 3
    In a small bowl, whisk egg yolks with half the parmesan. Set aside.
  • 4
    Add spaghetti to pan with bacon fat and mix well on medium heat. When hot, remove from heat. Working quickly add parmesan mixture, remaining parmesan and reserved cooking water.
  • 5
    Stir very quickly in one direction until a sauce forms. Return zucchini and bacon mixture with parsley and seasonings. Toss and serve sprinkled with extra parmesan.


We used rice and amaranth spaghetti, but use your favourite.

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