Preparation time: 40 min
4 ounces penne (gluten free for gluten free)
4 slices bacon (sliced)
2 medium zucchini
1 clove garlic (chopped)
pepper to taste
1/4 cup parmigiano reggiano
1 tablespoon parsley (chopped)
1.Start cooking the penne.
2.Fry the bacon in a pan.
3.Cut the zucchini into penne shaped pieces.
4.Drain most of the fat from the pan but reserve some to cook the zucchini.
5.Add the zucchini, garlic and pepper and toss to coat in the bacon fat.
6.Mix the egg and parmigiano reggiano in a bowl.
7.Drain the cooked pasta reserving some of the water.
8.Add the pasta to the pan and toss.
9.Remove the pan from the heat and wait for the sizzling to stop.
10.Add the egg mixture and toss to coat.
11.Add a bit of the pasta water and toss to mix and coat.