Green Eggs and Ham Pasta is what we decided this version of spaghetti carbonara should be called, after the kids discovered they had just eaten and liked zucchini hidden in the sauce.
As part of my continuing effort to include vegies I have tried grating zucchini into the sauce before but the kids can see the pieces. This time I cooked then pureed the zucchini and mixed it back through the sauce. It tasted good and the kids loved the green sauce. I also included peas in the sauce so they knew they were eating some vegies - can't rely entirely on subterfuge or they will never learn!
Spaghetti Carbonara with Zucchini and Peas
serves 2 adults + 2 small kids
A delicious and nutritious version of carbonara, for the more traditional version (with cream, I know this isn't traditional but I like it that way) leave out the peas and zucchini.
250g spaghetti or other pasta shape of your choice
1/2 C frozen peas
2 zucchini, grated
5 bacon rashers, diced
1/2 C cream
3 eggs, beaten
100g parmesan, grated
Cook the spaghetti in lots of boiling water until al dente, add peas for the last few minutes. Drain.
Meanwhile, heat a frying pan over medium heat and fry zucchini in a little olive oil until softened. Remove from pan and puree (I used my bamix).
In the same pan cook the bacon until lightly browned. Add pureed zucchini and cream and heat until almost boiling. Remove from heat.
Beat eggs in a bowl then stir in parmesan.
As soon as the spaghetti is cooked add it to the bacon and cream mix. Stir through. Then add the eggs and parmesan. Quickly mix and serve (you don't want to scramble the eggs, just warm through).