Courgette carbonara
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Ingredients
- 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
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.
