Courgette Carbonara
By OcadoLife
Published on 23 December 2022
Courgette 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.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.