Courgetti carbonara
A lighter, healthier take on the classic Italian pasta dish, this recipe uses spiralised courgettes in place of traditional spaghetti, coating them in a rich sauce made from egg yolks, bacon, Parmesan and black pepper.
Per serving: 581kcals, 43.2g fat (14.4g saturated), 15.4g carbs, 5.8g sugar, 37g protein, 4g fibre, 1.309g sodium
TOP TIP: Use leftover egg whites to make meringues or simple, healthy egg white omelettes!
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Prep: Cook: |
5 minutes 10 minutes |
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| Difficulty: | Easy | |
| Serves: | 2 |
| Ingredients |
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| 1½ tbsp olive oil |
| 4 streaky bacon rashers, chopped |
| 3 garlic cloves, crushed |
| 600g courgetti |
| Handful of finely chopped fresh parsley |
| 2 whole eggs |
| 2 egg yokes |
| 60g grated Parmesan |
| Black pepper |
directions
- Heat the olive oil in a pan over a medium heat. Cook the chopped rashers, stirring regularly, for 3-4 minutes until lightly browned.
- Add the crushed garlic and cook for 30 seconds, then stir in the courgetti and most of the parsley, reserving a little to garnish. Cook for 2-3 minutes, tossing everything together in the oil.
- In a jug, beat the eggs and yolks together with half of the grated Parmesan and a generous amount of black pepper. (Do not add salt, as the rashers and cheese are already salty enough.)
- Remove the pan from the heat. Add the egg mixture to the pan and stir to combine everything together. The residual heat from the pan will cook the eggs gently without scrambling them.
- Divide between two bowls and finish with the remaining Parmesan and parsley and some extra black pepper.
