Green Spaghetti Carbonara

This simple recipe, a great way to get a huge helping of greens into your family, is borrowed from the Sarah Wilson’s new cookbook “Simplicious” (which I highly recommend for sugar-free eating).

Serves two

500g zucchini

Sea salt

1 egg plus 1 yolk

Quarter cup of grated parmesan cheese plus extra to serve

Freshly ground black pepper

20g butter

3-4 rashers of bacon, rind removed, diced

What to do:

Using a spiraliser or a julienne peeler, slice the zucchini into noodles and place in a colander.  Sprinkle with a little salt and leave for two minutes to drain.  Blot gently with a tea towel to remove excess moisture if required.

In a small bowl whisk together the egg, egg yolk and parmesan until well combined.

Heat the butter in a large frying pan over a medium to high heat.  Cook the bacon bits for 1-2 minutes until hot.  Add the zucchini and cook for one minute.  Add the egg mixture, tossing briefly to coat.  Serve immediately sprinkled with the extra parmesan.  This recipe is nutritious, filling and a crowd pleaser in our house and it’s well worth buying a spiraliser to fasten up the prep time if you get hooked on this dish.

It’s also good to remember that you can use zucchini noodles instead of pasta with any dish you fancy.