Courgette Carbonara

Another courgette recipe. We have a bit of a glut of them here at the moment so I’ve been asking around for recipes. I almost used the title ‘vegetarian carbonara’ but that would be missing the point. Italians don’t really get the idea of ‘vegetarian’ and ‘non-vegetarian’. If it tastes good, they’ll eat it. This dish stands up in its own right and is in no way a slightly inferior vegetarian ‘version’. Serves 4

  • 320 grams spaghetti
  • 200 grams courgette — Cut into rounds
  • 3 whole eggs – You MUST use very fresh eggs as they are only lightly ‘cooked’ in the heat of the pasta
  • 1 egg yolk
  • 15 ml olive oil
  • 2 cloves garlic (peeled but left whole)
  • 4 tablespoons pecorino Romano— grated (or parmesan)
  • 1 tablespoon parsley — chopped
  • pepper
  1. Heat some olive oil in a pan with the garlic.
  2. Add the courgettes and cook over a low heat for 20 minutes. Remove the garlic and discard.
  3. Mix together the whole eggs, the egg yolk and the pecorino.
  4. Season with pepper. (wait until the end to add salt as pecorino is very salty)
  5. Cook the spaghetti, drain and very quickly mix in the egg mixture.
  6. Add the courgettes to the spaghetti mixture.
  7. Stir in the parsley and serve.
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