Bacon and Zucchini Spaghetti
Bacon and Zucchini Spaghetti



  • 200g spaghetti
  • 100g peas
  • 1 tbsp olive oil
  • 1 zucchini, sliced into half moons
  • 2 halved garlic cloves
  • 5 rashers of unsmoked streaky bacon, chopped
  • 1 egg yolk
  • 20g grated parmesan
  • 3 tbsp cream
  • ½ lemon, juice only
  • Cook the pasta in boiling salted water until al dente, and drain. Cook the peas in the pasta water for the last 2 mins of the cooking time, and reserve a cup of the cooking water for later. Meanwhile, heat the oil in a frying pan and fry the zucchini and garlic for 3 mins, then tip onto a plate and discard the garlic.
  • Cook the bacon in the pan for 5 mins or until golden. Mix the egg yolk, cream and parmesan in a bowl, and add a decent grinding of black pepper.
  • Add the cooked spaghetti and peas to the pan with the bacon and toss together. Remove the pan from the heat, add 6 tbsp of the cooking water and the egg yolk mixture, and stir to combine. Add the zucchini and lemon juice, and serve immediately.
20 mins
2 serving

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