Spicy zucchini carbonara

Ingredients for 4 servings:

• 250g penne
• 3 m.-large zucchini
• 1 clove(s) garlic
• 100g bacon
• 1 chili pepper(s), dried
• some olive oil
• 60 g Parmesan cheese, in one piece
• 100 g cream
• 3 eggs
• salt and pepper
• nutmeg

Instructions

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

Cook the penne in plenty of salted water until al dente. Cut the zucchini into eighths, remove the soft middle part with the seeds, and cut the remaining, crunchy part, including the skin, into 2 cm long sticks. Peel the garlic and finely chop the bacon. Grate the Parmesan cheese and whisk it with the cream and eggs. Season with freshly grated nutmeg. Heat a little olive oil in a pan. Sauté the zucchini sticks until crisp and add the garlic using a garlic press. Season with salt and pepper, and crumble the dried chili over the pasta. Reduce the heat to half and continue cooking for another 3-4 minutes. The dish tastes best when the zucchini is still nice and crunchy. Add the drained penne to the zucchini in the pan, turn off the heat, but leave the pan on the stovetop. Pour the cream, egg, and Parmesan mixture over the pasta and mix everything well. Season with freshly ground pepper and serve immediately.