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How to make Spaghetti carbonara with zucchini and yellow squash

Yield = 4
Prep time: 0:10
Cook time: 0:10
Total time: 0:20

Ingredients

  • 250g Coles Brand solid no. 1 spaghetti
  • 1/3 cup Coles Brand thickened cream
  • 1/2 cup (40g) Mil Lel shredded parmesan cheese
  • 4 large egg yolks, from 700g carton Coles Brand free range eggs
  • Fine zest from 1/2 lemon (about 1 tsp)
  • 1 tablespoon olive oil
  • 140g middle bacon, from the deli, trimmed, diced
  • 180g yellow squash, quartered lengthwise, thinly sliced crosswise
  • 180g zucchini, quartered lengthwise, thinly sliced crosswise

Method

  • Step 1 Bring a large pot of salted water to a boil over high heat. Add the spaghetti and cook, stirring occasionally, for about 8 minutes, or until al dente.
  • Step 2 Meanwhile, in a medium bowl, whisk the cream, 1/3 cup of the Parmesan cheese, egg yolks, and lemon zest to blend. Season with freshly ground black pepper.
  • Step 3 Heat a large heavy frying pan over medium heat. Add the oil and bacon and cook for about 5 minutes, or until the bacon is golden brown. Add the squash and zucchini, season with salt and pepper, and cook for about 4 minutes, or until the squash begins to soften. Using a pasta fork, remove the spaghetti from the water and add it to the squash mixture. Reduce the heat to low.
  • Step 4 Whisk 1/4 cup of the pasta water into the cream mixture to blend. Add the cream mixture to the pasta and squash mixture and toss for about 1 minute, or until the sauce cooks through and coats the pasta thinly (do not boil). Season to taste with salt and pepper. Divide the pasta among 4 plates. Garnish with remaining Parmesan cheese and serve.