With the goodness of zucchini, this egg and bacon linguine has it all. It’s perfect for those midweek pasta cravings.
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Cook pasta in a saucepan of boiling water following packet directions or until al dente. Drain well. Return pasta to pan with zucchini. Toss to combine.
Meanwhile, heat a non-stick frying pan over medium heat. Add the bacon and cook, stirring, for 3-4 mins or until crisp. Add the garlic and cook for 1 min or until aromatic. Add the cream and bring to a simmer. Cook for 1-2 mins or until cream thickens. Remove from heat and stir in the parmesan. Season.
While the bacon is cooking, heat oil in a non-stick frying pan over medium heat. Cook eggs for 2-3 mins for set whites* or until cooked to your liking.
Add the bacon mixture and chives to the pasta mixture and gently toss to combine. Divide among bowls. Top with fried eggs and serve with extra chives.
COOK. STORE. SAVE.
Smart swap: Use fettuccine or spaghetti if you don’t have linguine handy.