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Ingredients

6 (90g) slices prosciutto (see tip)
2 tablespoons olive oil
2 garlic cloves, crushed
6 (600g) small zucchini, thinly sliced
2 green onions, thinly sliced
3 egg yolks
1 cup light cream
1/2 cup finely-grated parmesan cheese
1 cup frozen peas
350g dried angel hair pasta

Method

Step 1 Heat a large, non-stick frying pan over medium heat. Add prosciutto. Cook for 1 to 2 minutes each side or until golden. Remove to a plate lined with paper towel. Allow to cool. Break into pieces. Set aside.
Step 2 Heat oil in pan. Add garlic, zucchini and onions. Cook, stirring, for 8 to 10 minutes or until zucchini is tender. Remove from heat. Set aside.
Step 3 Meanwhile, whisk egg yolks, cream and parmesan in a bowl. Season with salt and pepper. Set aside. Place peas in a heatproof, microwave-safe bowl. Cover with plastic wrap. Microwave on high (100%) for 2 minutes or until just tender.
Step 4 Cook pasta in a large saucepan of boiling water, following packet directions, until tender. Drain. Return to pan over medium-low heat. Add egg mixture and toss to coat pasta. Add zucchini mixture, peas and prosciutto. Toss until combined and heated through. Serve.

Zucchini, pea and angel hair carbonara

How to make Zucchini, pea and angel hair carbonara

Ingredients

Method