Courgette Carbonara
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
4 servings
Calories~863 kcal
Protein~36 g
Carbs~80 g
Fat~43 g
Fiber~6 g
Sugar~6 g
Total recipe
Calories~3,450 kcal
Protein~145 g
Carbs~320 g
Fat~170 g
Fiber~25 g
Sugar~25 g
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.
