creamy, nutrient rich pasta

Ingredients
Serves 4
* 400 g sourdough pasta (I use Berkelo sourdough pasta)

* 1 brown onion, finely sliced
* 2 zucchini, grated
* 1 bunch silver beet, finely chopped (or any in season green)
* 200–250 g bacon, diced
* 4 eggs
* 1 cup grated parmesan or pecorino
* 6 Love Ya Guts Organic Beef Liver Capsules
* Freshly cracked black pepper
* Celtic sea salt, to taste

Method
1. Bring a large pot of salted water to the boil and cook the sourdough pasta until al dente. Reserve a little pasta water before draining.
2. While the pasta cooks, heat a generous spoonful of butter in a large pan over medium-low heat. Add the sliced onions and cook slowly for 15–20 minutes until deeply caramelised and golden.
3. Stir through the grated zucchini and chopped silver beet. Cook for a few minutes until softened and wilted.
4. In a separate pan, cook the diced bacon until crisp and golden. Transfer to a plate and roughly chop into smaller pieces.
5. In a bowl, whisk together the eggs, grated cheese, beef liver powder from the capsules, and a generous amount of black pepper.
6. Add the drained pasta to the pan with the vegetables and onions. Reduce the heat to low.
7. Pour over the egg and cheese mixture, tossing continuously so the residual heat gently cooks the eggs and creates a glossy sauce. Add a splash of reserved pasta water if needed to loosen the sauce.
8. Spoon into bowls and finish with the crispy bacon scattered over the top, along with extra cheese and black pepper if desired.