In a tangle

Stovies were first introduced to Courgette Carbonara by a good friend few months ago. It went down a storm with both of us then and has become a regular dish each time a courgette pops up in our organic veg bag. This recipe serves four. You can of course leave out the meat for veggies or leave out the courgette for a traditional Carbonara.

What you need:

1 Courgette, grated
150g Smoked pancetta, diced
1 Small onion, finely chopped
4 Egg yolks, beaten
75g Pecorino or Parmesan, finely grated
Olive oil
Fresh black pepper

Enough pasta for four – spaghetti, linguine or tagliatelle are all good choices

If you pasta is dried get it on the boil before making the sauce.

Drizzle a little oil into a large frying pan and fry the pancetta until cooked but not crispy, add in the onion and keep on the heat until it is soft and clear but has not taken on any colour. Take off the heat and introduce the grated courgette to the pan.

In separate a bowl beat the egg yolks, add in the cheese and season with black pepper.

Once the pasta is cooked fill a mug with some of the cooking water and set aside. Now drain the pasta and add it to the frying pan.

Whilst quickly stirring the eggy mix pour a little of the hot cooking liquor in – about 1/4 of the mug will do. Keep stirring and pour into the pan with the pasta and other tasty bits. The heat from the pasta and cooking liquor will cook the egg but to keep it from scrambling you do need to keep it moving.

If the sauce is looking a little claggy just add in a little more cooking liquor to loosen it up. When the sauce is creamy and glossy it’s ready to eat.

Dish up with another sprinkling of black pepper and if you really want to push the boat out, garlic bread.


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