AuthorKathleen GloverCategoryMain Meals, Pasta, PorkDifficultyIntermediateSneak in some vegetables to your pasta with Creamy Zucchini and Bacon Spaghetti. With cheese and bacon, you won't even notice all the zucchini in there!
Cook the spaghetti according to the package instructions and scoop out a cup of the cooking water. Drain the spaghetti, and set aside until needed.
Meanwhile, heat the oil in a large frying pan and fry the bacon for about 5 minutes or until crispy. Then add the garlic and saute until fragrant.
Turn up the heat to medium high and add the grated zucchini to the pan. Cook for 5 minutes or until the zucchini is softened and starting to brown. Season with salt and pepper.
Add the drained spaghetti and stir to combine.
Over low heat, add the mascarpone cheese and the Parmesan. Add a splash of pasta water at a time if you need to loosen the sauce.
Cook until a glossy sauce forms.
Season to taste and serve twirled into bowls with the extra Parmesan grated over top.
Ingredients
Directions
Cook the spaghetti according to the package instructions and scoop out a cup of the cooking water. Drain the spaghetti, and set aside until needed.
Meanwhile, heat the oil in a large frying pan and fry the bacon for about 5 minutes or until crispy. Then add the garlic and saute until fragrant.
Turn up the heat to medium high and add the grated zucchini to the pan. Cook for 5 minutes or until the zucchini is softened and starting to brown. Season with salt and pepper.
Add the drained spaghetti and stir to combine.
Over low heat, add the mascarpone cheese and the Parmesan. Add a splash of pasta water at a time if you need to loosen the sauce.
Cook until a glossy sauce forms.
Season to taste and serve twirled into bowls with the extra Parmesan grated over top.