OH! Magazine - Australian Version January 2017 | Page 15

PETE
EVANS

PETE EVANS’
ZUCCHINI ‘CARBONARA’
Celebrity chef Pete Evans shares this recipe for a
delicious alternative to pasta.

Serves: 4

How to make it:
What you’ll need:
2 tablespoons duck fat or coconut oil
6 rindless bacon rashers (about 350g), diced
2 onions, finely chopped
4 garlic cloves, finely chopped
¼ cup finely chopped flat-leaf parsley
600g zucchini (about 3),
julienned on a mandolin
4 free-range egg yolks (optional)
Egg sauce
2 free-range eggs
1 tablespoon arrowroot*
185ml chicken or vegetable stock
125ml (½ cup) coconut cream
To serve
Macadamia nuts, finely grated
Chilli flakes (optional)
*Note: arrowroot is available in the baking
section of the supermarket

1. For egg sauce, whisk eggs and arrowroot in a bowl to
combine.
2. Bring stock and coconut cream to the boil in a saucepan.
Add 60ml of the coconut and stock to egg mixture and
whisk to combine, then whisk in the remaining hot liquid.
3. Return mixture to pan and cook over low heat, stirring
continuously with a wooden spoon, until sauce thickens
(five to seven minutes). Season to taste and keep warm.

4. Heat fat in a large, deep frying pan over medium-high heat,
add bacon and fry, stirring occasionally, until it just starts
to colour (three to five minutes).
5. Reduce heat to medium, add onion and garlic and cook
until translucent (eight to ten minutes). Add parsley, then
add zucchini and toss until just tender (two minutes).
6. Remove from heat, toss egg sauce with zucchini, season to
taste and divide among bowls.
7. Place an egg yolk on each portion, if using, and serve,
scattered with macadamia, black pepper or chilli flakes.

( JANUARY 2017 ) OH! MAGAZINE

15