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Courgette Carbonara

Courgette Carbonara

By OcadoLifePublished on 23 December 2022Courgette Carbonara is a familiar and comforting Italian dish with a vegetable boost. It’s also a great way to use up leftover courgettes. Crispy, salty pancetta, creamy sauce and delicately-flavoured courgette make the perfect addition to spaghetti – plus it’s an easy way to get the kids to eat some veg. Many people think that cream is added to carbonara to make the sauce, but that’s a myth. The traditional Roman way is to use eggs and reserved pasta water, so your silky sauce will coat the pasta. Serve this pasta dinner winner with a sprinkle of grated parmesan and freshly-ground black pepper. Looking for more courgette recipes? Look no further.
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Time and servings

30 minsTotal time
4Servings
30 minsCooking time

Ingredients

  • 20 g of butter
  • 150 g of diced pancetta
  • 6 large eggs (2 whole, 4 yolks)
  • 80 g of parmesan, finely grated, plus extra to serve
  • 1 tsp of black pepper (or to taste)
  • 1 tbsp of olive oil
  • 4 courgettes, halved and cut into 5mm diagonal slices
  • 3 garlic cloves, finely grated
  • 400 g of spaghetti

Method

  • Step 1

    Warm the oil and butter over a medium heat in a sauté pan and add the pancetta. Cook for 5 mins then add the courgettes.

  • Step 2

    Continue to cook for another 10 mins, stirring often until the courgettes have softened. Then stir in the garlic and cook for another 2 mins.

  • Step 3

    Turn off the heat and put the pan to one side.

  • Step 4

    Bring a large saucepan of salted water to the boil and add the spaghetti. Cook according to packet instructions. Meanwhile, beat the eggs and yolks together, before stirring in the parmesan.

  • Step 5

    Save some of the pasta cooking water then drain the pasta and return to the pan. Add the courgettes to the spaghetti and mix.

  • Step 6

    Add the egg mix and stir vigorously until everything is coated. Use the cooking water to loosen and make a creamy sauce.

  • Step 7

    Divide between four bowls and top with more parmesan plus lots of black pepper.