First posted: Sep 4, 2017

Courgetti Carbonara


Ok, so you all already know that Italian food is where it all begins and ends for me, and that there’s nothing that makes my heart happier than a big bowl of pasta. But right up there is a big bowl of smugly gluten-free and full-of-goodness courgette noodles, all dressed up in a perfectly wonderful classic Italian sauce – Carbonara. What’s more, this can be on your fork in fifteen minutes so give it a whirl soon!



Cooks in:        Serves:2

  • 2 egg yolks
  • 2 Tbsp grated parmesan
  • 2 Tbsp cream
  • Salt and freshly ground black pepper, to season
  • 150g streaky bacon, cubed
  • 1 small clove garlic, crushed
  • 400g courgette noodles (5-6 medium courgettes, spiralised)

What to do

1. Fry the bacon with a dash of olive oil in a large non-stick frying pan over medium heat until golden and crispy. Stir in the garlic and cook for another minute.

2. While the bacon cooks, whisk together the egg yolks, cream and grated Parmesan along with a pinch of salt and freshly ground black pepper and set aside.

3. Add in the courgettes to the bacon, turn up the heat to medium-high, toss well and allow to cook for 1 minute. Remove from the heat, add in the cream mixture and stir well so that it coats the courgetti but the eggs don't scramble (you are aiming for a thick, glossy, creamy sauce).

4. Serve immediately, sprinkled with a little extra grated Parmesan.

Photo by Curtis Gallon

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