Pasta carbonara with zucchini and asparagus

Preheat the oven to 200 ° C.

Cook the pasta al dente according to the instructions on the package.

In the meantime, remove the woody underside of the asparagus and cut the courgettes into slices of ½ cm.

Spread the asparagus and zucchini over a baking sheet covered with parchment paper and drizzle with the oil.

Sprinkle with salt and salt, scoop and grill for approx. 10 minutes in the middle of the oven. Spoon halfway.

In the meantime, heat the rest of the oil in a frying pan and fry the bacon strips for 5 min. On medium heat.

After 4 minutes, press the garlic over it and cook for another 1 min.

Meanwhile, grate the cheese. Beat the eggs in a bowl. Mix in the whipped cream and half of the cheese.

Drain the pasta, but collect a cup of cooking liquid. Take the pan with bacon from the heat. Put the pasta on the bacon and stir in the egg mixture.

Add any cooking liquid to make the whole a bit more smooth. Sprinkle with the rest of the cheese and generously with pepper. Serve with the vegetables.