Zucchini Carbonara with Parsnip ‘Pancetta’

Ingredients

• Sea salt
• 7 ounces (200g) whole-grain spaghetti
• 4 tablespoons olive oil, divided
• 2 parsnips—tops removed, peeled and cut into batons
• 1 medium red onion, peeled and thinly sliced
• 2 garlic cloves, peeled and minced
• ½ cup (100g) sour cream
• 2 egg yolks
• 2 tablespoons grated Parmesan
• 2 teaspoons lemon zest
• Freshly ground black pepper
• 1 medium zucchini, spiralized or grated
• Grated Parmesan, extra-virgin olive oil and flat-leaf parsley, to serve