Classical Carbonara with a twist of zucchini. Serves two.
| Zucchini | 1 |
| Grated Hard Cheese (better to use Parmesan) | 200g |
| Penne Pasta | 200g |
| Egg | 2 |
| Salt | to taste |
| Dried Italian Herbs (or even better, fresh thyme) | to taste |
| Black Pepper | to taste |
| Back Bacon | 3 |
| Garlic | 1 clove |
| Coriander (or Parsley) | some |
Slice Zucchini
Slice bacon
Boil water in a pot. Add a tablespoon of salt when the water boil, and add penne pasta after one minute.
Hot pan. Fries garlic with oil, then discard the garlic. Stir bacon in it until slightly colored.
Turn off the heat. Add in zucchini.
Mix eggs, salt and cheese in a bowl. Add it into the pan, toss with pasta then add the remaining cheese.
Add pepper, dried herbs and minced coriander to taste. Enjoy.