Spaghetti Carbonara with Courgette

spaghetti-carbonara-2Spaghetti Carbonara originated in Rome, capital of the Lazio region of Italy.  It was created in the middle of the 20th century.  It is traditionally served with spaghetti but other pasta like fettuccine, rigatoni, linguine or bucatini can also be used.  The recipe is based on eggs, cheese, bacon and black pepper.

Spaghetti Carbonara is served as a main course or as primo.  Primo is served after your antipasto and before the secondo.  It consist of hot food but non meat dishes like pasta, risotto, soup, casseroles or gnocchi.

Ingredients:

Sea salt and freshly ground pepper
6 Medium, green and yellow courgette
500 g Spaghetti
4 Egg yolks, large
100 ml Fresh cream
1 handful Parmesan cheese, freshly grated
6 pieces, Back bacon cut into strips
1 small bunch Fresh thyme

Method:

  1.  Put a large pan of salted water on to boil. Halve and then quarter any larger courgettes lengthways. Cut out and discard any fluffy middle bits, and slice the courgettes at an angle into pieces roughly the same size and shape as the penne. Smaller courgettes can simply be sliced finely. Your water will now be boiling, so add the penne to the pan and cook according to the packet instructions.
  2. To make your creamy carbonara sauce, put the egg yolks into a bowl, add the cream and half the Parmesan, and mix together with a fork. Season lightly and put to one side.
  3. Heat a very large frying pan, add a good splash of olive oil and fry the pancetta or bacon until dark brown and crisp. Add the courgette slices and 2 big pinches of black pepper, not just to season but to give it a bit of a kick. Sprinkle in the thyme leaves, give everything a stir, so the courgettes become coated with all the lovely bacon-flavoured oil, and fry until they start to turn lightly golden and have softened slightly.
  4. It’s very important to get this next bit right or your carbonara could end up ruined. You need to work quickly. When the pasta is cooked, drain it, reserving a little of the cooking water. Immediately, toss the pasta in the pan with the courgettes, bacon and lovely flavours, then remove from the heat and add a ladleful of the reserved cooking water and your creamy sauce. Stir together quickly. (No more cooking now, otherwise you’ll scramble the eggs.)
  5. Get everyone around the table, ready to eat straight away. While you’re tossing the pasta and sauce, sprinkle in the rest of the Parmesan and a little more of the cooking water if needed, to give you a silky and shiny sauce. Taste quickly for seasoning. If you’ve managed to get any courgette flowers, tear them over the top, then serve and eat immediately, as the sauce can become thick and stodgy if left too long.

 

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