Pork
Spring onions, mushrooms and zucchini tossed in the pan with crispy bacon, fresh thyme and cooked pasta finished in a creamy traditional carbonara sauce.
1. Bring a large saucepan of water to the boil. Add pasta and cook according to packet instructions (see notes) or until cooked al dente (drain, step 4).
2. Whisk eggs with parmesan cheese, season with salt and pepper.
3. Heat a large, deep pan with oil over medium-high heat. Add bacon to cook. Slice spring onions, mushrooms and zucchini (see notes). Add to the pan as you go along with crushed garlic and thyme leaves. Cook for 4-5 minutes.
4. Drain and toss pasta into pan with vegetables (don’t rinse). Toss together quickly, take off heat.
Fold in the egg mixture and stir gently until creamy and combined (while still piping hot).
5. Adjust seasoning with salt and pepper to taste.
Divide pasta between bowls and serve at the table.
2. Whisk eggs with parmesan cheese, season with salt and pepper.
3. Heat a large, deep pan with oil over medium-high heat. Add bacon to cook. Slice spring onions, mushrooms and zucchini (see notes). Add to the pan as you go along with crushed garlic and thyme leaves. Cook for 4-5 minutes.
4. Drain and toss pasta into pan with vegetables (don’t rinse). Toss together quickly, take off heat.
Fold in the egg mixture and stir gently until creamy and combined (while still piping hot).
5. Adjust seasoning with salt and pepper to taste.
Divide pasta between bowls and serve at the table.
Long pasta 500g
Free-range eggs 4
Parmesan cheese 1/2 bag (65g) *
Diced bacon 1 packet (200g)
Spring onions 1/2 bunch *
Mushrooms 200g
Zucchini 1
Garlic 2 cloves
Thyme 1/4 packet *
* Ingredient also used in another recipe
From your pantry:
oil (for cooking), salt, pepper
Free-range eggs 4
Parmesan cheese 1/2 bag (65g) *
Diced bacon 1 packet (200g)
Spring onions 1/2 bunch *
Mushrooms 200g
Zucchini 1
Garlic 2 cloves
Thyme 1/4 packet *
* Ingredient also used in another recipe
From your pantry:
oil (for cooking), salt, pepper
