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Ingredients

150g dried spaghetti
1 tablespoon extra virgin olive oil
200g streaky bacon, trimmed, finely chopped
2 zucchini, coarsely grated
1/3 cup frozen peas
2 garlic cloves, crushed
5 eggs
1/2 cup finely grated parmesan
250g smooth ricotta
1/4 cup finely chopped fresh flat-leaf parsley leaves, plus extra to serve
1/4 cup finely chopped fresh basil
80g mixed salad leaves, to serve

Method

Step 1 Preheat oven to 200C/180C fan-forced. Grease a 20cm x 30cm lamington pan. Line base and sides with baking paper.
Step 2 Cook pasta following packet directions until tender. Drain. Refresh under cold water. Drain. Transfer to a bowl.
Step 3 Meanwhile, heat oil in a small frying pan over medium heat. Cook bacon, stirring, for 3 to 4 minutes or until golden and crisp. Add zucchini, peas and garlic. Cook for 1 minute. Add to pasta.
Step 4 Whisk eggs, cheeses, parsley and basil in a large jug. Add to pasta mixture. Toss to combine. Spread mixture into prepared pan. Bake for 25 to 30 minutes or until golden and set. Stand for 10 minutes. Sprinkle with extra parsley. Serve warm or cold with salad leaves.

Spaghetti carbonara bake

How to make Spaghetti carbonara bake

Ingredients

Method