in Italy

Courgette Spaghetti Carbonara

updated

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Ingredients for 4 servings:

  • 1 kg zucchini, small (Courgetten)
  • 100 g smoked bacon, thin slices
  • 100 g bacon, diced, (Lardons) smoked
  • 75 g Parmesan, freshly grated
  • 2 egg yolks
  • 1 tbsp olive oil
  • 15 cl cream
  • Pepper, coarsely ground

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

lighter than the pasta version

Preheat oven to 210 degrees Celsius (425 degrees Fahrenheit). Bake the bacon cubes in a non-stick pan without any fat. It’s best to slice the courgettes into spaghetti using a mandolin. Bake the bacon on baking paper in the oven for 10 minutes. Drain the fat from the bacon cube pan and sauté the courgette spaghetti in the oil for about 3 minutes. In a warmed bowl, mix the cream and egg yolk well. Add the spaghetti and bacon cubes and mix well again. Sprinkle with Parmesan cheese and pepper. Garnish with bacon slices.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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