Recipe

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
    Print

Ingredients

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

Method

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.

Notes

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

More From Women's Weekly Food