Sunday, 13 February 2011

Beautiful Courgette Carbonara

Thanks to my friend Kate who gave me this recipe, after she cooked it for me a few years ago.

Serves 4


  • 6 medium courgettes (cut lengthways, then into quarters, remove the middles (the seedy bit) and then into 3.5cm batons (same length as penne pasta).
  • 500g penne pasta
  • 4 eggs
  • 100ml double cream
  • 2 heaped tbsp grated parmesan
  • 12 thick slices of streaky bacon (chopped into pieces) or lardons
  • Olive oil
  • Salt & pepper
  • Small bunch thyme chopped
  • Get the pasta water boiling & cook the pasta.


  • Make up a sauce of egg yolks, cream, 1tbsp parmesan, seasonings & leave for now.
  • Put your pasta on to cook as you would normally
  • In a big frying pan: heat the oil, add the bacon/lardons, courgettes, a good pinch of black pepper and thyme and cook until the courgettes start to colour golden.
  • When draining the pasta keep some of the pasta water aside (1/2 pint max).
  • Working quickly:
    • Remove the frying pan from the heat,
    • Add the cooked pasta and the sauce plus a ladle of the pasta water (if it's looking too thick you might need to add another ladle (or half-ladle).
    • Stir well until the heat from the pan has cooked the sauce through thoroughly and the sauce is creamy and glossy.
  • Sprinkle with the rest of the parmesan and serve.

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