Pasta with zucchini carbonara

Ingredients for 4 servings:

• 900 g zucchini
• 200 g smoked bacon, cut into 3 – 4 mm thick slices
• 50 g Parmesan, freshly grated
• 200 g cream
• 4 egg yolks, size L
• 500 g pasta, e.g. B. short macaroni
• salt water
• 1 tbsp Thyme, fresh, coarsely chopped
• olive oil
• Salt and pepper, black from the mill

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

simply delicious

Bring salted water to a boil in a pot. Cook the pasta until al dente. Cut the bacon into thin strips, first cut the zucchini into pieces roughly the same length as the pasta, then into strips of about 5 x 5 mm, or a little thicker if desired. For the carbonara, mix the egg yolks with the cream and Parmesan cheese in a bowl. Season with a little salt (carefully, as the bacon is also salty) and pepper. Heat a good splash of olive oil in a large pan and fry the bacon strips. Add the zucchini strips, season with pepper and add the thyme. Fry until the zucchini pieces are soft. Drain the pasta after cooking, reserving some of the cooking water. Add the pasta to the pan with the bacon and zucchini mixture and mix well. Remove from the heat, pour over the egg and cream mixture, and stir everything together until the mixture thickens. If it gets too thick, add some of the reserved pasta water. Top with some more freshly ground pepper and serve immediately.