Many times I’ve commented on my love of pasta dishes and one by Felicity Cloak really appealed- Courgettes Carbonara.
So simple to prepare – we chose mint over basil (because we have an abundance in the garden!),
It was excellent, fresh tasting, rich and creamy at the same time (no cream went into the dish.
Serves 4
Ingredients
400g spaghetti or linguine
3 tablespoons olive oil
1 small red onion, thinly sliced
2 courgettes, thinly sliced lengthways (a flat peeler is the easiest way to do this)
4 eggs
50g pecorino cheese
50g parmesan, grated
Zest of one lemon
A small handful of fresh mint or basil
Salt and black pepper
Method
Put a large pan of salted water on to boil. When boiling, add the pasta and cook for about 8–10 minutes, until al dente.
Meanwhile, put the oil into a frying pan over a medium-high heat and cook the onion until softened. Add the courgettes and cook for a couple of minutes to wilt.
Beat together the eggs with most of the cheese, the lemon zest and a generous amount of black pepper, reserving a little pecorino to garnish.
Drain the cooked pasta, but not too thoroughly, then tip into the frying pan and toss with the courgettes and onions until well coated. Tongs are handy here.
Take the frying pan off the heat, add the egg and most of the mint or basil and stir together until the sauce thickens. Garnish with the remaining herbs and cheese, and serve immediately.
Original Recipe Felicity Cloak Guardian
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