Spring squash Carbonara

By Lauren H – Hamilton, ON
Spring squash Carbonara
  • Prep Time: 10
  • Total Time: 40

About this Recipe

Really great for Spring brunch, I like it because it is filling.


5 zucchini
500 g rotini pasta
4 egg yolks
4 tbsp parmesan
3 tbsp olive oil
6 slices country naturals Schneiders bacon
1 bunch fresh thyme
1 bunch fresh parsley
100 ml cream


Put a pot of 6-8 cups salted water on to boil. Rinse and slice the zucchini into a desired shape, no bigger than the rotini noodles.
Add rotini to boiling water and cook as directed until tender.
Add 4 egg yolks, add cream and half the parmesan and mix with a fork then set aside.
In large saucepan add olive oil and fry bacon until crisp, add zucchini, sprinkle in thyme leaves, frying until zucchini is crisp ahnd golden.
Drain rotini and add to saucepan. Remove from heat and add parsley

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