Courgette and Bacon Carbonara

Ingredients
- 500 g fettuccine
- 2 Tbsp olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, crushed
- 4 rashers bacon, sliced
- 4 courgettes sliced on an angle
- 4 eggs
- 100 g Parmesan cheese, grated finely
- 100 ml cream
- 1 cup fresh herb leaves (e.g. basil, thyme, parsley)
- freshly ground salt to taste
- pepper to taste
Method
-
1. In a large pot of salted boiling water cook pasta per packet instructions.
-
2. Heat oil in a large frying pan over medium heat. Add onion, garlic and bacon and cook for 4 or 5 minutes until slightly coloured. Add courgettes and cook for a further 2 or 3 minutes.
-
3. In a small bowl, lightly beat eggs with a fork and add Parmesan cheese, cream and herbs. Season with salt and pepper.
-
4. Drain pasta, and add to the bacon and courgette mix. Toss through.
-
5. Turn off the heat, and add the egg mixture to the pan. Stir until well combined.
-
6. Serve straight from the pan with a little extra Parmesan on top.