Courgette Carbonara Recipe

Courgette carbonara

  • serves 2
  • Easy

Dressed in a light and creamy carbonara sauce, this quick-to-make pasta with courgette is perfect on a warm summer evening. It quickly dispenses with any garden gluts, too

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Ingredients

  • cubetti di pancetta 70g pack
  • courgettes 2 medium, grated
  • garlic 1 clove, crushed
  • egg yolk 1
  • single cream 5 tbsp
  • parmesan 30g, finely grated (we used Parmigiano Reggiano)
  • fettuccini 150g

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.

Discover our best courgette recipes here...

lemon and mint marinated courgettes

Nutritional Information

  • Kcals 562
  • Fat 25.9g
  • Carbs 58.6g
  • Fibre 3.1g
  • Protein 27.4g
  • Salt 2.12g
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