Tuesday, 1 June 2010

Courgette Carbonara

I love carbonara but I find it really difficult to make. I either scramble the eggs or it ends up too saucy. This was a totally different recipe to proper carbonara though, so I didn't have any problems with making a nice sauce! I used the last of the grated courgette I froze from last year. The courgette plants I put in a couple of weeks ago are starting to grow, I'm so excited about home grown courgettes! It's also finally rained today, which will have helped things grow and means I don't have to water!!

I am adding this to Presto Pasta Nights 166. This week it's hosted by Ruth of Once Upon a Feast, the founder. Check out her blog for this week's round up.

Courgette Carbonara (adapted from Good Food Magazine October 2009)
(Serves 2)

70g bacon, sliced
2 medium courgettes, grated
1 garlic clove, crushed
1 egg
5 tbsp single cream
30g Parmesan, finely grated
150g linguine

Cook the bacon 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 and cream mix, adding 2-3 tbsp of the pasta water until you have a nice emulsified sauce.


  1. Wonderful! Now I don't have to end up with scrambled eggs either. Thanks for sharing this with Presto Pasta Nights.

  2. Any kind of carbonara is my favorite kind of pasta!

  3. Spaghetti Carbonara is one of my all-time favorite foods! Yum!

  4. My favorite carbonara is by Tyler Florence but I will someday have to give yours a go! I love that you put zucchini in it!

  5. Variations on old favorites are always fun. And, this has a nice summery touch with the courgettes.