Mushroom, Bacon & Zucchini Carbonara!



Ingredients:

  • 4-5 Field Mushrooms  (use button for a milder taste and use double the amount of mushrooms if using button)
  • 3 strips streaky bacon
  • Knob of butter
  • 2 egg yolks
  • 1/4-1/2 cup cream
  • Salt & Pepper
  • 2-3 Tbsp’s Grated Parmigiano-Reggiano
  • 2 Zucchinis (courgettes for us NZ’ers)

Instructions:
Dice up your mushrooms and bacon and fry in your pan with a knob of butter. Meanwhile prep your sauce: In a bowl add egg yolks, cream, s&p, grated Parmigiano-Reggiano. Put aside
Prep your zucchini: I peel mine with a tomato peeler so you are just taking off the green layer. Use your julienne peeler (see photo – mine cost $9.99NZD and came with 2 other peelers) Julienne the zucchini, here’s a YouTube for instructions if you need them: http://www.youtube.com/watch?v=w1JG5rYdekU



Once the mushrooms and bacon is cooked then add in your julienned zucchini and cook for 1-2 minutes, I like mine el dente! Lower the heat on the element and add in the egg, cream and cheese mixture, ensure the pan is at a very low heat, stir constantly for about 1 minute (this prevents the eggs from scrambling). 
Take off heat and serve, add more grated Parmigiano-Reggiano if desired!
I’ve been having this for years and it really is really very good 🙂