Try this courgette twist on a carbonara, or check out our classic spaghetti carbonara recipe, vegetarian carbonara, vegan carbonara and leek carbonara.

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


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


  • 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.

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