Courgette carbonara
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Skip to ingredients
- 70g pack cubetti di pancetta
- 2 medium courgettesgrated
- 1 clove garliccrushed
- 1 egg yolk
- 5 tbsp single cream
- 30g parmesanfinely grated (we used Parmigiano Reggiano)
- 150g fettuccini
Nutrition: per serving
- kcal562
- fat25.9g
- carbs58.6g
- fibre3.1g
- protein27.4g
- salt2.12g
Method
step 1
Cook the pancetta in a dry, non-stick pan until crisp and golden (it’ll give off enough fat to cook itself). Add the courgette and garlic and cook for 8 minutes or until the courgette is softened. Whisk the egg, cream and parmesan and season with pepper.
step 2
Cook the pasta following the pack instructions, then lift out of water with tongs straight into the courgette pan.
step 3
Toss well over the heat then take off the heat and toss with the egg/cream mix, adding a 2-3 tbsp of the pasta water until you have a nice emulsified sauce.
