Sprinkled with zucchini and thinly sliced bacon, this pasta will leave your stomach satisfied with its heavenly warm concoction of pure cream and parmesan cheese.
- 375 g fettuccine (see tip)
- 1 tbsp olive oil
- 4 rashers rindless bacon, thinly sliced
- 1 onion, finely sliced
- 4 garlic cloves, crushed
- 2 large zucchinis, peeled into ribbons
- 5 eggs
- ¾ cup pure cream
- ½ cup grated parmesan, plus ½ cup extra
- 1 tbsp thyme leaves, plus extra sprigs to serve
Preheat oven to moderate, 180 C. Lightly greens four 1½-cup shallow overlap roof dishes. Place on a large oven tray.
In a large saucepan of boiling salted water, cook pasta following packet instructions until al dente. Drain well and return to pan.
Meanwhile, in a large frying pan, heat oil on high. Saute bacon 2 to 3 mins until browned and starting to crisp. Reduce heat to medium. Add onion and sauce 4 to 5 mins until onion is tender. Stir in garlic and cook 1 min. Remove pan from heat and toss zucchini through.
In a large jug, whisk eggs, cream, parmesan and thyme together. Season. Toss through pasta with bacon mixture. Divide pasta between dishes and pour leftover egg mix over. Sprinkle with extra parmesan.
Bake 12 to 15 mins until just set in centre. Serve warm or cool, scattered with extra thyme sprigs.
Top Tip: Cut down on cooking time by using fresh egg fettuccine, which cooks in less than half the time of dried pasta.
Photo: Scott Hawkins/bauersyndication.com.au