Creamy Bacon & Zucchini Spaghetti Carbonara

• Cook spaghetti in the boiling water, stirring 
regularly, until ‘al dente’, 9 minutes.
• Reserve some pasta water (see ingredients), then 
drain pasta and return to saucepan. 
TIP: ‘Al dente’ pasta is cooked through but still slightly 
firm in the centre. 

• While the pasta is cooking, crack the egg into a 
medium bowl, then whisk with a fork.
• To the bowl with the egg, add Parmesan cheese 
(reserve some for garnish!), light cooking cream, 
stock concentrate, thyme and a generous pinch of 
pepper. Mix well. Set aside.
• In a second medium bowl, combine the vinegar, 
honey and a drizzle of olive oil. Set aside. 
Little cooks: Take charge by combining the ingredients 
for the sauce and the dressing!  

• In a large frying pan, heat a drizzle of olive oil over 
medium-high heat.
• Cook onion and bacon, breaking up with a spoon, 
until starting to brown, 3-4 minutes.
• Add zucchini and cook, stirring, until tender,  
2-3 minutes.
• Add a drizzle more olive oil if needed, then add 
garlic and cook until fragrant, 1 minute. 

• To the pan with bacon, add cooked spaghetti, 
tossing to coat. Stir in half the baby spinach leaves, 
until wilted.
• Remove pan from heat (to ensure the egg doesn’t 
scramble!). Add carbonara sauce and the reserved 
pasta water. Mix well to combine. Season to taste 
with salt and pepper. Set aside. 
TIP: If the sauce looks too thick, add a splash more 
pasta water until the sauce is creamy and silky.