Zucchini, Bacon and Fetta Spaghetti | Jingilli
Step 2: Heat Jingilli Extra Virgin Olive Oil in a large, deep frying pan over medium- high heat. Add bacon. Cook for 3 to 4 minutes or until golden.
Ingredients
- 375 g dried spaghetti
- 2 tablespoons Jingilli Extra Virgin Olive Oil (see note)
- 125 g shortcut bacon rashers, trimmed, cut into 1cm-thick strips
- 2 garlic cloves, thinly sliced
- 4 zucchini, cut into thin ribbons
- 1 cup fresh flat-leaf parsley leaves
- 100 g fetta, crumbled
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