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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