Simple, quick and guilt free pasta dish, for busy weekdays. Courgette Carbonara is a JamieOliver’s recipe.
I did make some changes, by adding some garlic and lowering the fat by skipping the cream; the garlic complement perfectly the courgettes and the egg yolks with the Parmesan cheese make a nice creamy sauce.
Ingredients: (2 servings)
4 turkey bacon slices,
2 courgettes, diced
3 tabs olive oil
2 cloves of garlic finely minced
2 egg yolks
1/2 cup grated Parmesan cheese, divided
Fresh thyme leaves, chopped
Salt & freshly ground pepper
250g whole wheat spaghetti Or any kind you like
Bring a large pot of salted water to a boil. Cook the spaghetti as directed on package.
In a large fry pan, add 1 tbsp. olive oil and sauté the bacon until dark brown and crisp.
Add the rest of the olive oil to the pan and sauté the garlic, then add the courgettes. Season well with salt and pepper (otherwise the courgettes will be bland), and cook until softened and lightly browned.
Meanwhile, combine egg yolks, half the Parmesan cheese, salt & pepper in a bowl and beat until well blended.
When the pasta is cooked, drain, reserving about 1/2 cup of the cooking water. Add the spaghetti immediately to the pan, then turn off the heat and stir in the egg mixture.
Mix thoroughly until combined. Add the pasta cooking water as needed until a creamy sauce forms.
Add the remaining cheese and toss again to coat.
Serve immediately. Enjoy!!