Ingredients
Method
- 200g Penne Pasta
- 2 Egg Yolks
- 2 Whole eggs
- 6 Slices of Streaky Bacon or pancetta
- 2 Courgettes
- 70g Parmesan Cheese
- 3 tsp Ground Black Pepper
Method
- Place a large pan of salted water on to boil.
- Half then quarter the courgettes and discard the inner section (the soft white section). Once removed cut the courgettes diagonally into chunky strips.
- Add the penne pasta to the boiling water and cook as per packet instruction.
- Thinly slice the streaky bacon or pancetta.
- In a small bowl whisk the eggs adding the ground black pepper and Parmesan (don't add all the cheese, leave a little for plating up!)
- In a large frying pan or wok over a medium heat, add the bacon or pancetta and fry for 3-4 minutes. Add the courgettes and cook for a further 2 minutes. Ideally you want the courgette al dente.
- By this time the pasta should be cooked and ready to drain. Before doing so, extract some of the pasta water into a small cup for later use.
- After draining the pasta take the wok/pan off the heat and add the eggy mixture. (Don't add this whilst on the heat or you risk a scramble egg disaster!)
- Fold the mixture through the bacon and courgette then add the pasta. If the mixture seems a little thick, use the pasta water to loosen.
- Serve with garlic bread, sprinkle of Parmesan and cracked black pepper.
30 Minutes