Hearty dinner recipe for Classic Carbonara Pasta. If you want to make this low carb, you can replace the spaghetti completely with zucchini pasta
1 packet no name spaghetti (or leave out for low carb)
6 baby marrows, cut into thin strips (zucchinis) – increase for low carb
1 dash PnP olive oil, for frying
1 packet PnP back bacon, cut into strips
2 cloves of garlic, or 3, finely chopped
4 large PnP free range eggs, beaten
125 ml pecorino cheese, finely grated
1 pinch salt and milled pepper
Cook pasta according to packet instructions.
Add baby marrows 2 – 3 minutes before the end of cooking. Drain and set aside.
Heat a glug of oil in a large pan and fry bacon until crispy.
Remove and drain on kitchen paper.
Drain excess fat from pan and fry garlic for a minute.
Add pasta, baby marrows and bacon to pan and toss well.
Remove pan from heat. Quickly stir through the eggs, mixing until they begin to thicken, but not scramble.
Add cheese, season and serve
Recipe kindly provided by Homemade Heaven food blog.