Ingredients
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2 Egg yolks
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200g Parmesan
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2 Tbsp Cream
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Salt and pepper to season
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150g Streaky baconBack bacon is also good
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1 clove Garlic
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400g (5-6 medium courgettes, spiralised) Courgette
Directions
This creamy light dish is a great alternative for pasta making it vegetarian and gluten free. This dish is hugely flexible you can even add pasta if you want to make it more filling.
Steps
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1
Done
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Cut up bacon in to similar sized pieces so the cook evenly. Then separate the egg yolks from the egg white and spiralise the courgette using a food processor. |
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2
Done
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Fry the bacon with a dash of olive oil in a large non-stick frying pan over medium heat until golden and crispy. Stir in the garlic and cook for another minute. |
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3
Done
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While the bacon cooks, whisk together the egg yolks, cream and grated Parmesan along with a pinch of salt and freshly ground black pepper and set aside. |
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4
Done
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Add in the courgettes to the bacon, turn up the heat to medium-high, toss well and allow to cook for 1 minute. Remove from the heat, add in the cream mixture and stir well so that it coats the courgetti but the eggs don't scramble (you are aiming for a thick, glossy, creamy sauce). |
