Courgette carbonara is a delightful twist on the classic Italian pasta dish, combining the richness of carbonara with the fresh and mild flavor of courgettes (zucchini). This recipe serves four people and utilizes cut pieces of courgette making it a simple and delicious option for a satisfying meal. The creamy carbonara sauce based on egg yolk and bacon perfectly complements the tender courgette pieces, creating a harmonious blend of flavours.
There is an alternative version which we call courgette noodle carbonara because it uses a spiralizer to produce thin noodle-like strips. It’s a very different take on this more traditional version.
If you like the cookbook ‘Jamie At Home’ (author: Jamie Oliver) you will find a recipe such as this one. He is very keen that the courgette pieces are sliced in such a way that they resemble penne which is his pasta of choice for that dish. I think this sauce works especially well with any noodle but penne and farfalle are very good. One of the best we ever made was with tagliatelle.
This recipe is ideal for using up zucchini/courgette. If you want to grow your own take a look at our growing guide.
Serves 4; Preparation time: 15 minutes; Cooking time: 10 minutes
Equipment:
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Ingredients:
- 400g (about 14 oz) of your favorite pasta (spaghetti, fettuccine, or any preferred type – penne, farfalle are very good if you shape the courgette pieces).
- 2 large courgettes (zucchinis), washed and cut into thin, half-moon slices
- 200g (about 7 oz) guanciale, pancetta or bacon, diced
- 4 large eggs
- 1 cup (about 100g) freshly grated Parmesan cheese
- 1 cup (about 100g) freshly grated Pecorino Romano cheese
- 4 cloves garlic, minced
- Salt and black pepper to taste
- 2 tablespoons olive oil
- Fresh parsley, chopped, for garnish
- A cup of the pasta water for finishing off the sauce!
Preparation:
- Prepare the Pasta:
- Bring a large pot of salted water to a boil.
- Cook the pasta according to the package instructions until al dente.
- Reserve about 1 cup of pasta cooking water before draining.
- Cook the Courgettes:
- In a large skillet, heat olive oil over medium heat.
- Add the sliced courgettes and minced garlic to the skillet.
- Sauté for 5-7 minutes, or until the courgettes are tender and lightly browned.
- Season with salt and black pepper to taste.
- Fry the Guanciale, Pancetta (or Bacon):
- In a separate pan, cook the diced pancetta or bacon until crispy.
- Once cooked, transfer it to a plate lined with paper towels to absorb excess grease.
- Prepare the Carbonara Sauce:
- In a bowl, whisk together the eggs, grated Parmesan, and Pecorino Romano cheese until well combined.
- Season the mixture with black pepper.
- Combine Everything:
- Once the pasta is cooked and drained, add it to the skillet with the cooked courgettes.
- Pour the carbonara sauce over the pasta and toss to combine, ensuring the pasta is well coated.
- Add the crispy pancetta or bacon and toss again.
- Adjust Consistency:
- If the carbonara sauce is too thick, gradually add the reserved pasta cooking water a little at a time until you achieve the desired creamy consistency.
- Serve:
- Divide the courgette carbonara among four plates.
- Garnish with additional grated Parmesan, black pepper, and chopped fresh parsley.
- Enjoy:
- Serve immediately and savor the creamy goodness of this courgette carbonara.
This Courgette Carbonara recipe provides a delicious alternative to the traditional carbonara, adding a vibrant and nutritious touch with the inclusion of courgettes. The simplicity of this dish, coupled with the rich and creamy carbonara sauce, makes it a perfect choice for a family dinner or a gathering with friends. Enjoy the combination of tender courgette slices, crispy pancetta, and the comforting creaminess of the carbonara sauce in every bite. This recipe is sure to become a favorite in your repertoire of go-to pasta dishes.
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