Mrsfoodiemumma – Marie Muccio, foodie, wife, mum of three and granddaughter – inspiring you to get excited about food!

    Hello Spring! Here’s to some warmer weather to enjoy those iso walks and take in wonderful Mother Nature. It’s amazing how we now appreciate the little things. With the theme of spending more time outdoors, I want to show you how you can spend less time in the kitchen by sharing a little bit about pesto!

    This month I rediscovered pasta carbonara!

    It’s such a classic dish loved by all but one I had forgotten about for too long! There is something so satisfying in that creamy, cheesy sauce and crispy bits of bacon. Mmmm did someone say bacon!!

    In a fresh twist this recipe has zucchini. I saw Jamie Oliver do this for one of his cooking shows and thought it sounded a bit odd but the flavour combination is on point.

    It’s quick and easy to prepare and makes a wonderful speedy weeknight dinner. Or a lazy Sunday lunch.

    There are three main elements to preparing this dish.

    First is cooking your pasta. For best results cook it as per the packet instructions for al dente. Remember the pasta will continue to cook when it’s mixed through the sauce so you don’t want soggy overcooked pasta. Always remember to reserve some cooking water before you drain your pasta to get lovely glossy pasta.

    The second element is the bacon and zucchini mixture. You want the zucchini to be soft but the bacon to be super crispy. My tip is to cut the bacon strips really thin and cook this first so it gets that lovely crispy caramelisation.

    Lastly it’s the creamy carbonara sauce. The traditional Italian way uses eggs and not cream but I like to do a mixture of both. I use a splash of cream, just enough to get it extra creamy and delicious.

    It’s very important to get the last bit right or your carbonara could end up more like pasta with scrambled eggs. Once the pasta is cooked you need to work quickly. Drain the pasta and immediately add the bacon and zucchini mixture. Add a ladleful of reserved cooking water and the creamy sauce. Stir together quickly.

    For the best carbonara experience its best enjoyed straight away so dig in when it’s still nice and hot.

    Serve with some freshly ground black pepper. Buon appetito! For this recipe and so many more be sure to check go to my website:


    • 1tbs olive oil
    • 1 leek thinly sliced
    • 4 rashes is bacon cut into thin strips
    • 3 zucchini halved lengthways and cut into half moons
    • 500 g penne
    • 4 large egg yolks
    • 100 ml cream
    • 1/2 cup Parmesan cheese
    • Small bunch parsley finely chopped
    • Fresh thyme leaves to serve (optional)


    Bring a large pan of salted water to the boil and cook the penne according to packet instructions.

    Heat oil in a large frying pan on medium heat. Add leek and cook for a few minutes until it starts to soften.

    Add bacon and fry until golden and crisp. Next add the courgettes and a good pinch of freshly cracked pepper. Add the parsley and continue to cook for 5 minutes.

    Meanwhile in a bowl add the egg yolks, cream and Parmesan. Season with salt and pepper and whisk together until smooth and creamy. Set aside

    Once the pasta is cooked, drain, reserving a cup of the starchy water. Pour the pasta back in the pot then add the bacon and courgette mixture and toss through. Now working quickly, add a ladleful of the reserved cooking water and the carbonara sauce. Stir together quickly until the pasta is evenly coated in the sauce.

    Divide between serving bowls and top with fresh thyme if using. Serves 4.


    Marie Muccio
    Marie Muccio
    Food blogger (Mrsfoodiemumma) Taking the stress out of dinner time and  getting you excited about cooking.

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