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
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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.
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Step 2
Cook the pasta following the pack instructions, then lift out of water with tongs straight into the courgette pan.
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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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Nutritional Information
- Kcals 562
- Fat 25.9g
- Carbs 58.6g
- Fibre 3.1g
- Protein 27.4g
- Salt 2.12g