Linguine with zucchini

Zucchini is one of my favorite vegetables. I love it in combination with mushroom in an omelette, sprinkled generously on a pizza, backed in the oven with other veges and in loads of other ways. 

So I really wanted to zap up that old boring Italian spaghetti carbonara, by adding that lovely vegetable and for some extra confusion, (and because we didn't have any other pasta) i swapped the spaghetti with linguine.  So here is a nice quick recipe for some real comfort food: Linguine carbonara with zucchini

Ingredients for 4-5 people:

Put a pan on a medium heat and add some olive oil. Chop three zucchinis into small pieces, as well as one onion and put them into the pan when hot. Add water, some olive oil and a good pinch of salt to a large pan. Bring the water to boil and cook your linguine (500 grams) as directed on the packing. 

Chop up about a 100 grams of mild breakfast bacon and give it to the zucchini. Give your pan a toss from time to time, so your zucchini gets fried from all sides and your onions get glazed nicely. Add a generous pinch of pepper and a little salt (your dish gets a salty taste from the bacon already). 

To make the sauce, get yourself a bowl and pour in about 200 ml of cream and the same amount of fat free yogurt. Grain in about 20 grams of fresh parmesan. Add two egg yolks and give it all a good stir. When your pasta is ready, drain it and put it into a big serving bowl. Add your sauce and your veges and bacon and stir it together. Add some more seasoning, if needed. Serve with fresh parsley and some extra parmesan. Enjoy!