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Barbecued spaghetti carbonara with zucchini and yellow squash
Barbecued spaghetti carbonara with zucchini and yellow squash
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Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
20 minutes
Elevate classic carbonara with tasty veggies for a family favorite.
Ingredients:
  • 250g Brand Spaghetti
  • 83.33 gm Brand Thickened Cream
  • 40g parmesan
  • 4 large yolks from Brand Free Range Eggs
  • Finely grated zest from 1/2 lemon
  • 18.20 gm olive oil
  • 140g middle bacon, from the deli, trimmed, diced
  • 180g yellow squash, quartered lengthways, thinly sliced crossways
  • 180g zucchini, quartered lengthways, thinly sliced crossways
Instructions:
  • Get a big pot of salted water bursting with flavor to a boil. Drop in the spaghetti and cook, giving it a stir here and there, for roughly 8 mins or until perfectly al dente.
  • In a medium bowl, combine cream, 1/3 cup parmesan, egg yolks, and lemon zest. Season with freshly ground black pepper to taste.
  • In a large heavy frying pan over medium heat, cook the oil and bacon until golden brown, about 5 minutes. Add the squash and zucchini, season with salt and pepper, and cook until the squash begins to soften, about 4 minutes. Gently add the spaghetti to the squash mixture using a pasta fork. Reduce heat to low.
  • Blend 1/4 cup of the pasta water into the cream mixture. Toss the cream mixture with the pasta for about 1 minute until the sauce coats the pasta thinly. Season with salt and pepper, then divide among dishes and garnish with remaining parmesan.

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