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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
Try Curtis Stone's quick and easy spaghetti carbonara - ready in under 20 minutes and guaranteed to please all!
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:
  • Boil a generous amount of salted water. Add the spaghetti and cook, stirring occasionally, until it's al dente, about 8 minutes.
  • In a medium bowl, combine cream, 1/3 cup Parmesan cheese, egg yolks, and lemon zest, whisking until blended. Season with freshly ground black pepper to taste.
  • 1. Heat a large heavy frying pan over medium heat, then add oil and bacon. Cook for about 5 minutes until the bacon turns golden brown. 2. Add the squash and zucchini to the pan, season with salt and pepper, and cook for about 4 minutes until the squash begins to soften. 3. Using a pasta fork, transfer the spaghetti from the water to the squash mixture. Reduce the heat to low.
  • Blend 1/4 cup of pasta water into the cream mixture. Toss the cream mixture with the pasta and squash for 1 minute until the sauce coats the pasta thinly (avoid boiling). Season with salt and pepper. Serve the pasta on 4 plates, sprinkle with remaining Parmesan cheese, and enjoy!

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