- Nut free
- Peanut free
- Sesame free
- Soy free
- Shellfish free
- Seafood free
- No added sugar
- High in dietary fibre
- High in protein
With the goodness of zucchini, this egg and bacon linguine has it all. It’s perfect for those midweek pasta cravings.
- Serves4
- Cook time15 minutes
- Prep time10 minutes
Ingredients
- 375g linguine
- 2 zucchini, cut into long matchsticks
- 4 bacon rashers, finely chopped
- 2 garlic cloves, crushed
- 300ml pouring (pure) cream
- 1/2 cup (40g) finely grated parmesan
- 1/2 cup finely chopped chives
- 1 tbs olive oil
- 4 free-range eggs
- Chopped chives, extra, to serve
Nutritional information
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.
Method
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
Recipe tip
COOK. STORE. SAVE.
Smart swap: Use fettuccine or spaghetti if you don’t have linguine handy.
