Creamy Bacon & Zucchini Spaghetti Carbonara
with Honey-Dressed Cherry Tomato Salad
- Milk
- Gluten
- Wheat
- Eggs
- Soy
- May contain traces of allergens
Rules were made to be broken, right? So, we've gone ahead and added cream to our carbonara for a creamier take on the classic dish. Twirl in ‘al dente’ spaghetti and sprinkle with some cheese and you’ll have yourself a hearty pasta dish that’s worth staying in for.
Ingredients
1 packet
Baby Spinach Leaves
100 g
Bacon
1
Brown Onion
2
Garlic
1 packet
Light Cooking Cream
(Contains: Milk)
1 packet
Parmesan Cheese
(Contains: Milk)
1
Snacking Tomatoes
1 packet
Spaghetti
(Contains: Gluten, Wheat May be present: Soy)
1 sachet
Vegetable Stock Pot
1 sachet
Thyme
1
Zucchini
Not included in your delivery
1 drizzle
olive oil
1 piece
egg
(Contains: Eggs)
1 tsp
vinegar (balsamic or white wine)
1 tsp
honey
Utensils
Cooking Steps
• Bring a large saucepan of salted water to the boil.
• Thinly slice brown onion (see ingredients).
• Roughly chop snacking tomatoes and bacon.
• Grate zucchini.
• Finely chop garlic.
• Pick thyme leaves.
Little cooks: Don your goggles and have a go at
peeling off the onion’s outer layer!
• 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.
• To the bowl with honey-vinegar dressing, add
snacking tomatoes and remaining spinach, tossing
to coat.
• Divide creamy bacon and zucchini spaghetti
carbonara between bowls.
• Sprinkle with reserved Parmesan.
• Serve with honey-dressed cherry tomato
salad. Enjoy!
Little cooks: Add the finishing touch by sprinkling over
the Parmesan!
Customer reviews
Review summary
Updated on July 2026- Flavour: Most found the dish tasty, though a few noted it could be mild; the honey-dressed tomato salad was a highlight that lifted the overall flavour.
- Ease of prep: Generally straightforward and quick to pull together, though one cook found reading ahead helpful to understand where the chopped tomatoes were used.
- Suggestions: Adding grilled chicken alongside the bacon and zucchini is a great way to boost protein; some also swapped or supplemented the baby spinach with a mixed salad leaf blend.
- Leftovers: The dish kept well and made a satisfying lunch the next day.
- Portions: The recipe comfortably stretched to two meals for at least one household.
