Bacon, Tomato and Courgette Carbonara

Ready in 25 minutes • Serves 4-5
This dish most recently appeared in My Classic (5 Nights For 4) on Sunday, August 30, 2015.

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Creamy bacon, tomato and courgette carbonara served with parmesan cheese and torn basil leaves

Ingredients

400g spaghetti
2 courgettes, ends trimmed, cut in half lengthways then thinly sliced on an angle
1 capsicum, core and seeds removed, diced 1cm
250g streaky bacon, sliced 1cm
1 red onion, finely diced
2 cloves garlic, finely sliced
70g tomato paste
3/4 cup cream

a large pot of salted water to the boil.
Cook spaghetti in pot of boiling water for 10–12 minutes until al dente (just tender). Reserve ¾ cup cooking water, then drain. Toss through a drizzle of olive oil to prevent sticking.
While spaghetti cooks, prepare sauce. Heat a drizzle of oil in a large fry-pan (preferably non-stick) on high heat and cook courgettes and capsicum for 2–3 minutes until courgettes are browned. Remove from pan and set aside. Return pan to medium heat.
Add a drizzle more oil to pan if required and cook bacon, onion and garlic for about 4 minutes until browned. Add tomato paste and stir to combine for 30 seconds. Add cream, stir to combine for 30 seconds then return vegetables to pan with cooked spaghetti and reserved pasta water. Toss gently to combine well. Season to taste with salt and pepper.
Divide carbonara between bowls and garnish with basil and parmesan cheese.