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Courgette and pancetta carbonara


Serves: 2
timePrep time: 5 mins
timeTotal time:
Courgette and pancetta carbonara
Warning: This recipe contains partially cooked eggs. / Recipe by Lucy JessopPhotograph by Maja Smend

Courgette and pancetta carbonara


Serves: 2
timePrep time: 5 mins
timeTotal time:

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Nutritional information (per serving)
Calories
779Kcal
Fat
39gr
Saturates
16gr
Carbs
72gr
Sugars
6gr
Fibre
8gr
Protein
37gr
Salt
2.1gr

Lucy Jessop

Lucy Jessop

Lucy, our former Food Editor creates lots of delicious meals each month. Her recipes are always packed with flavour and they're super easy too!
See more of Lucy Jessop’s recipes
Lucy Jessop

Lucy Jessop

Lucy, our former Food Editor creates lots of delicious meals each month. Her recipes are always packed with flavour and they're super easy too!
See more of Lucy Jessop’s recipes

Ingredients

  • 175g dried linguine
  • 100g fresh or frozen peas
  • 1 tbsp olive oil
  • ½ x 160g pack smoked cubetti di pancetta
  • 1 courgette, halved lengthways
  • 4 spring onions, finely sliced
  • 1 garlic clove, finely chopped
  • 2 medium eggs, lightly beaten
  • 2 tbsp crème fraîche
  • 1 tbsp finely chopped fresh mint
  • 40g Parmesan or pecorino, finely grated

Step by step

  1. Cook the pasta in a large pan of boiling salted water for 8-10 minutes or until al dente; add the peas for the last 2 minutes.
  2. Meanwhile, heat the oil in a large frying pan and fry the pancetta for 2-3 minutes until crispy. Using a slotted spoon, transfer to a plate lined with kitchen paper. Slice the courgette into half moons and, using the same pan, stir-fry for 2-3 minutes. Add the spring onions and garlic; cook for 1 minute. Return the pancetta to the pan and take off the heat.
  3. Whisk the eggs in a jug with the crème fraîche. Stir in the chopped mint and most of the grated cheese, then season with a little salt and lots of black pepper.
  4. Drain the pasta and peas, reserving a couple of tablespoons of cooking water, and return to the pan, with the reserved water, pancetta and veg. Pour over the egg mixture and toss together with tongs until all the pasta is coated in the sauce. Serve straight away with the remaining grated cheese.

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