Bacon and Zucchini Spaghetti

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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