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Spaghetti carbonara with zucchini and yellow squash
Spaghetti carbonara with zucchini and yellow squash
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Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
20 minutes
Whip up Curtis Stone's speedy spaghetti carbonara in under 20 minutes - a crowd-pleaser!
Ingredients:
  • 250g Brand solid no. 1 spaghetti
  • 83.33 gm Brand thickened cream
  • 40g parmesan
  • 4 large egg yolks, from 700g carton Coles Brand free range eggs
  • Fine zest from 1/2 lemon (about 1 tsp)
  • 18.20 gm olive oil
  • 140g middle bacon, from the deli, trimmed, diced
  • 180g yellow squash, quartered lengthwise, thinly sliced crosswise
  • 180g zucchini, quartered lengthwise, thinly sliced crosswise
Instructions:
  • 1. Boil generously salted water in a large pot. Add spaghetti and cook, stirring occasionally, for 8 minutes until al dente.
  • In a medium bowl, combine cream, 1/3 cup Parmesan cheese, egg yolks, and lemon zest. Season with freshly ground black pepper, whisking until well blended.
  • 1. Preheat a large heavy frying pan over medium heat. Cook the oil and bacon for about 5 minutes until the bacon turns golden brown. 2. Add the squash and zucchini, season with salt and pepper, and sauté for about 4 minutes until the squash starts to soften. 3. Using a pasta fork, transfer the spaghetti from the water to the squash mixture. Lower the heat to low.
  • Blend 1/4 cup of pasta water into the cream mixture, then mix it with the pasta and squash. Toss for 1 minute until the sauce coats the pasta thinly. Season with salt and pepper, divide among 4 plates, sprinkle with Parmesan, and serve.

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