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Courgette Carbonara

Holiday.Cook's picture
Ingredients
  Cubetti di pancetta 70 Gram
  Courgettes 2 Medium, grated
  Garlic 1 Clove (5 gm), crushed
  Egg yolk 1
  Single cream 5 Tablespoon
  Parmesan 30 Gram, finely grated
  Fettuccine 150 Gram
Directions

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.
Cook the pasta following the pack instructions, then lift out of water with tongs straight into the courgette pan.
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.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Italian
Course: 
Side Dish
Method: 
Tossed
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Egg
Interest: 
Everyday
Preparation Time: 
60 Minutes
Servings: 
4

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