Ham and Veggie Carbonara

INGREDIENTS

• 4 tbsp olive oil
• 200g pumpkin, 1cm diced
• 1 zucchini, diced
• 3 short rind bacon, diced
• 2 cloves garlic, minced
• 200ml pure cream
• 2 x 59g free range eggs
• 1 tsp flaked salt
• ¼ cup parmesan cheese + extra to serve
• 200g spaghetti, cooked

DIRECTIONS

1. Using the portable hot plate, heat 1 tbsp of olive oil in a frypan on heat setting 8 and sauté the pumpkin until golden brown, approximately 8 minutes, stirring every minute.
2. Add the zucchini and 1 tbsp olive oil to the frypan and continue to sauté for a further 3 minutes. Remove the vegetables and set aside.
3. Heat 2 tbsp of olive oil in the same frypan and sauté the bacon and garlic until golden brown.
4. In a jug, whisk the cream, eggs, salt and ¼ cup parmesan cheese together and pour into the saucepan with the spaghetti, stirring well for 1 minute.
5. Serve with extra parmesan cheese.