2 courgettes spiralized
1 cooked beetroot grated
2 tablespoons olive oil or less
A few Bacon slices cut into pieces
Left over chicken
1 egg plus 2 yolks
1 tablespoon milk
30g Parmesan, grated
1 garlic clove crushed
A dash of chilli flakes
1. fry bacon in half the oil in a frying pan for a few mins until golden and crisp. Add mushrooms, garlic, chilli flakes fry for 2-3 min, then add chicken for a further minute and then turn off the heat. Briefly whisk egg and yolks with most of the Parmesan and some seasoning.
2. Meanwhile toss the courgettes for less than a minute in the remaining oil
3. Add eggs mixture and a tbsp of milk, then mix until the courgette is coated and creamy or dish the courgette onto an plate and serve the carbonara on top. Top with the remaining Parmesan or beetroot for extra flavour.