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Spaghetti and courgette carbonara
Serves 2 adults or 4 children Starters and mains
Ingredients
- 250g spaghetti
- 1tbsp olive oil
- 125g finely diced smoked streaky bacon
- 1 courgette, grated
- 1 garlic clove, crushed
- 2 eggs, lightly beaten
- 100g mascarpone
- 25g freshly grated parmesan cheese
Method
Bring a large pan of lightly salted water to the boil, add the spaghetti and return to the boil. Leave to simmer for about 10 minutes until it is just tender.
Meanwhile, heat the olive oil in a large frying pan over a medium heat, add the bacon and fry for 5-8 minutes until golden. Add the courgette and garlic and fry for a couple of minutes to take away the initial rawness.
In a bowl, mix together the eggs, mascarpone and parmesan and season lightly with sea salt and freshly ground black pepper.
As soon as the spaghetti is cooked, remove it from the water with a pair of tongs and put it straight into the pan with the bacon and courgette and toss around. Finally, add the egg mixture.
Remove from the heat and toss together to coat the spaghetti in the sauce. The heat from the spaghetti will cook the egg just enough without it scrambling. Serve immediately
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