Courgette, Lemon and Thyme Carbonara
- Zephanie Cole
- Mar 12, 2015
- 2 min read
Carbonara is a lovely hearty italian favourite and so easy to prepare. I have made this dish with both pancetta and small chopped pieces of sausage, as both are equally tasty with the creamy egg and pasta.
Ingredients:
Olive oil
2 Handfulls of Penne or Tortiglioni (I find these work really well!)
1 Courgette
1 small pack of Bacon Lardons (you can also chop whole bacon rashers into chunks if you prefer)
A few sprigs of Thyme
A handful of chopped Basil Leaves
2 Free range Eggs
Small pot of cooking cream
Juice of half a Lemon
A Handful of finely grated Parmesan Cheese
Seasoning of Salt and Pepper to taste
Method:
Begin by filling up your pan with water and adding a pinch of salt. While your water is on the way to boiling point, thoroughly mix the eggs, cream and parmesan in a small bowl using a fork and season generously with pepper and a little salt. Once it is mixed into a lovely thick soup, set aside.
Place the bacon lardons or thinly chopped bacon rahsers into a pan and allow to cook until gold and crispy and also set aside.
Chop the courgette into halves and slice one half into thin flat circles and the other half into long wide strips.
Gently cook the pieces of courgette in a spash of olive oil until soft. When the heat is off, squeeze the lemon over them.
When the water is boiling, add the pasta straight away, and allow to cook, usually for 12-15 minutes depending on the shape or brand you have picked. I like to remove the pasta 1 minute or so before the recommended time on the packaging to keep my penne 'al dente,' meaning it is slightly firmer on the bite.
Once the pasta is cooked, drain thoroughly and then add the egg and cream mixture immediately. Stir very well, allowing the pasta to be coated fully. As you mix, the eggs will cook lightly, through the heat of the pasta. Add the bacon, courgette and chopped fresh herbs. Squeeze any remaining juice from the lemon just before serving.
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