Courgette Carbonara
This pasta dish is a delightful combination of crispy pancetta, tender courgettes, and creamy sauce tossed with fettuccine. The savory pancetta adds a depth of flavor, while the courgettes bring a fresh and light element to the dish. Finished with a rich coating of cream and Parmesan cheese, every twirl of fettuccine is sure to be a delicious bite.
— Constant Cookbook
Ingredients
- 70g pack cubetti di pancetta
- 2 medium courgettes , grated
- 1 garlic clove , crushed
- 1 egg yolk
- 5 tbsp single cream
- 30g Parmesan , finely grated
- 150g fettuccine
Instructions
- Heat the olive oil in a large frying pan and sizzle the pancetta or bacon for about 5 mins until starting to crisp. Turn up the heat and add the grated courgette to the pan. Cook for 5 mins or until soft and starting to brown then add the garlic and cook for a minute longer. Season and set aside.
- Cook the tagliatelle according to the pack instructions and scoop out a cupful of cooking water. Drain the tagliatelle and tip into the frying pan with the bacon and courgette. Over a low heat toss everything together with the crème fraiche and half the Parmesan adding a splash of pasta water too if you need to loosen the sauce. Season to taste and serve twirled into bowls with the remaining Parmesan scattered over.
Yield
Serves 2
Nutrition
- Calories: 483 calories
- Fat Content: 18.4 grams fat
- Saturated Fat Content: 9.1 grams saturated fat
- Carbohydrate Content: 57 grams carbohydrates
- Sugar Content: 6.4 grams sugar
- Fiber Content: 3.8 grams fiber
- Protein Content: 21.5 grams protein
- Sodium Content: 1.2 milligram of sodium
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