Bring a large saucepan of water to the boil. Add pasta and cook according to packet instructions (see notes) or until cooked al dente (drain, step 4).
2. Whisk eggs & parmesan cheese
Whisk eggs with parmesan cheese, season with salt and pepper.
3. Cook THE vegetables
Heat a large, deep pan with oil over medium-high heat. Add bacon to cook. Slice spring onions and zucchini (see notes). Add to the pan as you go along with mushrooms and 1/4 packet thyme leaves. Cook for 4-5 minutes.
4. Finish and serve
Adjust seasoning with salt and pepper to taste.
Serve carbonara at the table and top with remaining thyme leaves.
When cooking long pasta, make sure to stir occasionally with a fork to ensure the pasta don’t stick together.
Grate zucchini if preferred. Add 2 crushed garlic cloves if you like.
To quickly remove thyme leaves - place your fingers at the bottom of the stem, hold upside down and firmly slide the leaves down.
No pork option - bacon is replaced with turkey.
Free-range eggs 4
Parmesan cheese 1/2 bag(65g)
Diced bacon 1 packet (200g)
Spring onions 1/2 bunch
Sliced Mushrooms 1 punnet (200g)
* Ingredient also used in another recipe
FROM YOUR PANTRY:
oil (for cooking), salt, pepper