Bacon and Zucchini Pasta

    25 minutes

    This is a quick a simple variation of pasta carbonara that uses bacon and zucchini in an egg and parmesan sauce.

    14 people made this

    Serves: 4 

    • 400g spaghetti or other pasta
    • 250g bacon, diced
    • 2 zucchinis, diced
    • 4 eggs, lightly whisked
    • 40g parmesan, grated
    • 1 sprig parsley, finely diced, optional
    • 1 pinch salt and pepper, to tatse

    Preparation:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Put the pasta on to boil.
    2. While the pasta is cooking fry the bacon and zucchinis in a large frypan.
    3. Once the pasta is cooked remove from the heat and toss in the whisked eggs, work quickly and make sure all the pasta is coated.
    4. Add the remaining ingredients reserving a little parmesan and mix well.
    5. Serve with a sprinkling of the reserved parmesan.

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    Reviews in English (10)


    Altered ingredient amounts. Double cream rather than eggs  -  13 Jul 2009  (Review from Allrecipes UK & Ireland)


    Something else. I usually add milk at step 3, pouring it in while mixing the eggs and pasta until there's no more left. I also chop up the bacon into small pieces, about the size of your thumbnail. It probably wouldn't change the taste, but it's what I've always done  -  08 Mar 2009  (Review from Allrecipes UK & Ireland)


    Used different ingredients. Used Double cream with the bacon rather than milk and eggs  -  20 Jun 2009  (Review from Allrecipes UK & Ireland)