This recipe is courtesy of Tablée des chefs.
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Cook pasta in salted boiling water until al dente. Drain, setting aside 250 mL (1 cup) of cooking water.
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While pasta cooks, heat a drizzle of olive oil in a large skillet. Add onion and bacon, and sauté over medium heat for 5 minutes.
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Add shrimp and continue cooking for a few minutes, until pink.
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Add julienned zucchini and cook until slightly wilted, about 1 minute.
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Add pasta, a little cooking water, eggs, and Parmesan.
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Mix quickly and serve immediately.
This recipe is courtesy of Tablée des chefs.