First, cut the zucchini into cubes and the bacon into strips. Mix the eggs with the cream and half of the Parmesan, season with a little salt and pepper.
Cook the pasta in boiling salted water until al dente, strain and save some of the cooking water.
In a large frying pan, fry the bacon until crisp, add the zucchini and toss briefly.
Remove the pan from the heat and mix the egg and cream mixture with a little of the reserved cooking water in the pan.
Now quickly mix in the pasta and season with a little salt and pepper. If the sauce is too thick, add some more of the cooking water.
Sprinkle the zucchini carbonara with Parmesan cheese and chopped parsley and serve while still hot.
Preparation Tip:
The pan must not be too hot anymore when stirring in the egg and cream mixture, otherwise you will get an egg dish instead of a carbonara sauce. You can make the zucchini carbonara with pasta of your choice.
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