🍽️ Zucchini Carbonara

Name: Zucchini Carbonara
Total time: 35 min
Yield: 4 servings
Ingredients: 100 g bacon (streaky); salt; 1 onion; 250 g zucchini; 4 sprig thyme; 200 ml whipping cream; 2 large egg; pepper (freshly ground); 200 g spaghetti; 1 tbsp olive oil; 2 tsp lemon juice (or 3 tsp freshly squeezed); 30 g parmesan, grated

1160 kcal · 35 min · 4 servings

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Ingredients

100 g bacon (streaky)
salt
1 onion
250 g zucchini
4 sprig thyme
200 ml whipping cream
2 large egg
pepper (freshly ground)
200 g spaghetti
1 tbsp olive oil
2 tsp lemon juice (or 3 tsp freshly squeezed)
30 g parmesan, grated

Instructions

1. Bring plenty of salted water to a boil for the pasta.
2. Cut the bacon into approx. ½ cm cubes.
3. Dice the onion finely.
4. Prep the zucchini and cut it into approx. 2 cm pieces.
5. Pluck the thyme leaves from the stems.
6. Whisk cream and eggs in a bowl.
7. Season the mixture with 1 pinch of salt and pepper.
8. Cook the pasta in the salted water according to the package instructions.
9. Meanwhile, heat oil in a pan.
10. Fry the bacon, onion, and thyme in it for 4 min.
11. Add the zucchini and fry for another 3 min.
12. Season with 1 pinch of salt and pepper and remove the pan from the heat.
13. Drain the pasta.
14. Mix it in the pan with the zucchini-bacon mixture.
15. Pour the egg-cream mixture in immediately and mix it with the hot pasta.
16. Season with lemon juice.
17. Serve topped with grated Parmesan.
18. Approx. 1160 kcal per serving

Nutrition per serving

kcal: 1160
Protein: 33 g · Fett/Fat: 79 g · Carbs: 80 g