• 2 courgettes (small)
  • 300 grams penne pasta
  • 6 slices bacon
  • 6 fresh mushrooms
  • fresh thyme (to taste)
  • olive oil (to taste)
  • salt (to taste)
  • 2 eggs
  • 2 egg yolks
  • 4 tablespoons cream
  • 4 tablespoons parmesan


  1. Heat water with salt in a pan, and when boiling add the pasta to cook.
  2. Wash the unpeeled courgettes and cut them lengthwise with a carrot peeler, so as to obtain very thin slices of courgette (reject the spongy center).
  3. Cook the courgettes on another pan with boiling water, for 1 to 2 minutes.
  4. Remove immediately from the water.
  5. Set aside.
  6. Slice the mushrooms and the bacon into thin strips.
  7. Put a little olive oil in a frying pan, add the bacon and cook until toasted.
  8. Add the mushrooms and fresh thyme sprigs.
  9. Let it cook for a while.
  10. Meanwhile, prepare the sauce.
  11. Mix the eggs, egg yolks, cream and parmesan in a bowl, beating them well.
  12. Set aside.
  13. Drain the pasta when al dente, put it in the frying pan and mix it with the mushrooms and the bacon.
  14. Also add the sauce and the courgette.
  15. Mix quickly and don't let it cook for much longer.
  16. Serve immediately, garnishing it with thyme and sprinkling it with grated parmesan.
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