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Beautiful courgette carbonara
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Total Time:
20 minutes
Summery twist on classic Carbonara with courgettes, high-quality ingredients, and flowering thyme. Original penne recommended by Italian mammas. Use large pan for tossing pasta.
Ingredients:
  • 6 medium green and yellow courgettes
  • 500 g penne
  • 4 large eggs
  • 100 ml single cream
  • 1 small handful of Parmesan cheese
  • olive oil
  • 6 slices of back bacon
  • ½ a bunch of fresh thyme (15g)
  • a few courgette flowers (optional)
Instructions:
  • Fill a large pot with salted water and bring it to a boil. Cut the courgettes into pieces similar in size and shape to the penne. When the water is boiling, add the penne and cook as per package instructions. For the creamy carbonara sauce, combine egg yolks, cream, and half of the Parmesan in a bowl. Season with salt and pepper, then set aside. In a large frying pan, heat olive oil and cook pancetta/bacon until crispy. Add courgette slices, black pepper, and thyme. Stir and cook until courgettes are slightly golden. Drain the pasta, reserving some cooking water. Toss the pasta in the pan with courgettes and bacon. Remove from heat, add the creamy sauce and a ladle of cooking water. Stir quickly. Grate the remaining Parmesan, adjust seasoning, and serve immediately with torn courgette flowers on top.

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