Recipe: Pasta & zucchini carbonara

[angstslashhope]

OM NOM NOM.


Note: if you want to make it vegetarian, just leave out the bacon! If you're vegan then you're plum out of luck.

Serves 2. If you want to make it for one, put in less bacon (only 2 rashers) and less mushrooms (only 1 large one), and only use one egg yolk. You can probably increase one egg yolk per serve if you want to make for more than 2.

Ingredients

1 zucchini (courgette)
3-4 rashers of bacon
2 cloves of garlic (or a teaspoon or two of pre-minced garlic)
2 egg yolks
2 large mushrooms, or 5-6 small cap mushrooms
~2 tablespoons of fresh, grated parmesan
Salt and pepper
Olive oil
About 1.5 cups of dried pasta (shells, spirals, penne, whatever)
Fresh parsley to garnish

Instructions!

1. Dice up your bacon. Heat up oil in a frying pan and chuck the bacon in.
2. When bacon is partially cooked, add sliced mushrooms and minced garlic. Stir occasionally, frying them all up.
3. While this is going on, put your pasta on to boil. (I don't need cooking instructions here for dried pasta, do I?)
4. While *that* is going on, separate your eggs and put the yolks in a large, heat-proof mixing bowl. Add the grated parmesan, and some salt and pepper, and whisk it all up together until it looks creamy.
5. A minute or two before the pasta is ready, add the zucchini to the pasta water, diced into chunks.
6. Once pasta is ready, the zucchini should be cooked too (not soggy, still a bit crunchy). Drain the pasta/zucchini, then add to the egg mixture in the bowl. Add the bacon/mushroom/garlic from the pan also, and using a wooden spoon, mix immediately, briskly and thoroughly. The hot pasta will cook the egg yolk a bit while it's being coated with the mixture.
7. Mix through chopped fresh parsley, and serve!

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