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Courgette carbonara

Name: Courgette carbonara
Total time: 30 min
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

30 minutes
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

Published: December 19, 2014 at 2:31 pm

Try this courgette twist on a carbonara, or make our classic spaghetti carbonara recipe and vegan cauliflower carbonara.

For more veggie options, try our vegetarian carbonara, vegetarian bolognese, vegetarian pasta bake and more vegetarian recipes.

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.