Zucchini "Carbonara" by Pete Evans | Gourmet Traveller

Ingredients

• 2 tbsp duck fat, ghee or coconut oil
• 6 rindless bacon rashers (about 350gm), diced
• 2 onions, finely chopped
• 4 garlic cloves, finely chopped
• ¼ cup finely chopped flat-leaf parsley
• 600 gm zucchini (about 3), cut into julienne on a mandolin
• 4 egg yolks (optional)
• To serve: macadamia nuts, finely grated
• To serve: chilli flakes (optional)
• Egg sauce
• 2 eggs
• 1 tbsp arrowroot (see note)
• 185 ml chicken or vegetable stock
• 125 ml (½ cup) coconut cream