Courgette Carbonara
Discover a quick, creamy courgette carbonara recipe – a delicious way to use up surplus courgettes with a tasty twist on the classic Italian dish.
Jump to RecipeI don’t know about you, but I often end up with a surplus of courgettes at home. They usually come in packs of three, but most recipes only call for one. So, I’m always on the lookout for creative ways to use the extras. And while courgette fritters are absolutely delicious, there’s only so many you can eat before you’re ready for something new.
A twist on a classic
This courgette carbonara is a fun twist on the traditional Italian carbonara, a recipe by Jamie Oliver from his Jamie at Home cookbook. In that series, Jamie shares seasonal recipes drawn from his vegetable and fruit garden, making the most of ingredients at their prime.
Now, if you’re a purist, you might point out that classic carbonara doesn’t have cream and is typically made with bucatini or spaghetti (though some variations have used penne). This recipe, however, is a bit different – it reflects what’s easy to find in most UK kitchens and includes courgettes. The addition of cream helps create a rich sauce that coats everything perfectly without drying out.
The flavour balance
One thing to note is the pepper – this recipe calls for a generous amount. Since the courgette, pasta, and eggy sauce are fairly mild, the pepper adds a wonderful kick that lifts the whole dish and makes it well-rounded.
Tips for preparation
When slicing your courgettes, aim to cut them into shapes similar to penne pasta. This not only makes the dish look more polished but also ensures each bite has a balanced mix of courgette and pasta.
I also find it easiest to prepare the sauce before frying the ingredients. This way, you avoid a last-minute scramble – pun intended!
The most important step is to remove the pan from the heat before adding the creamy sauce. You want the pasta to stay warm, but not over direct heat, or you risk ending up with scrambled eggs instead of the smooth, silky coating you’re aiming for. So work quickly and carefully for the perfect finish.
Quick and easy midweek dinner
This recipe comes together quickly, making it a perfect midweek meal when you want something tasty but fuss-free. Plus, it’s a refreshing change from your usual tomato-based pasta dishes.
I really hope you try this courgette carbonara – it’s a great way to make the most of those extra courgettes lying around. And if you have any favourite recipes for using courgettes, please share them in the comments below. I’d love to hear your ideas!
Watch the video below to see it being made:
Courgette Carbonara
2
servingsDiscover a quick, creamy courgette carbonara recipe – a delicious way to use up surplus courgettes with a tasty twist on the classic Italian dish.
Ingredients
1tbsp olive oil
100g chopped bacon
1 large courgette
1tsp dried thyme
1/2tsp black pepper
250g penne pasta
- For the sauce
2 egg yolks
50ml double cream
10g parmesan, finely grated
Salt and pepper, to taste
Directions
- Preparation
- Cook the penne pasta according to the packet instructions. Before draining, reserve a ladle of the pasta cooking water.
- In a bowl, whisk together the egg yolks, double cream, and parmesan. Season with salt and pepper, then set aside.
- Cooking
- Heat olive oil in a large frying pan over medium heat. Add the chopped bacon and fry until browned.
- Add the chopped courgette to the pan with the bacon. Season with thyme and black pepper. Cook until the courgette is tender but still slightly firm.
- Stir in the cooked pasta and remove the pan from the heat.
- Quickly add the reserved pasta water and the prepared sauce to the pan. Toss well to coat the pasta and courgettes with the creamy sauce.
- Serve immediately and enjoy!
- The most important step is to remove the pan from the heat before adding the creamy sauce. You want the pasta to stay warm, but not over direct heat, or you risk ending up with scrambled eggs instead of the smooth, silky coating you’re aiming for. So work quickly and carefully for the perfect finish.