Courgette carbonara

The greatest secret of those who know how to make really tempting unique dishes is the ability to reinterpret classic dishes from Italian cuisine, those evergreen recipes that are the envy of the world and that can be prepared on any occasion. Today we have tried to do just that by introducing a special recipe for a carbonara pasta sauce made with courgettes, reinvigorating the usual carbonara by transforming it into something fresher, ideal for spring. Once again, the best ingredient that is available to us in our kitchen, as is always the case when cooking, is our imagination. By adding some nice crispy courgettes we were able to create a richly coloured dish, which is obviously also pretty tasty. Are you ready to try this scrumptious new version, all you food lovers?

Ingredients

  • pasta 200 grams Of your preferred shape
  • courgettes 100 grams
  • eggs 2 units
  • fresh cream 50 millilitres
  • parmesan 30 grams
  • pepper
  • salt
  • pancetta 50 grams Smoked
  • oil
Information
10 minutes Total time
15 minutes Active time
Serves 2 persons
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Preparation

Fry the bacon in a pan with a little oil until it becomes crispy. Then add the courgettes cut into matchsticks and continue cooking. Season with salt. Prepare the sauce by beating the two egg yolks with some Parmesan, cream, salt and pepper. Cook the pasta and then transfer it to the frying pan with the courgettes and crispy bacon for a minute. Shortly afterwards add the creamy egg mixture and mix together having taken the pan off the heat. Do everything very quickly in order to avoid the formation of lumpy egg and serve immediately.

Tips
We suggest you combine this courgette carbonara with a white wine from Campania, for example, Fiano di Avellino.
Trivia
Courgettes are particularly suitable for all those who follow a low calorie diet.

Step by step

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