This is my go-to dish when everyone is starving and I need to get something filling and fabulous on the table fast. I’ve always loved a carbonara and this variation on the classic uses wholewheat pasta for plenty of fibre and includes some veg as well. Quick and super comforting.
Prep 10 minutes
Cooking 15 minutes
436 calories per serving
250g wholewheat spaghetti
75g pancetta, diced
1 large courgette, coarsely grated
1 garlic clove, finely chopped
1 medium egg and 2 egg yolks
75g Parmesan or Pecorino cheese, grated
1. Bring a large saucepan of water to the boil, and add plenty of salt. Add the spaghetti and cook until it’s just done but still has a little bite to it – this will take
10-12 minutes. Before draining, set aside a couple of ladlefuls of the cooking water.
2. Meanwhile, heat a teaspoon of olive oil in a frying pan that’s large enough to hold the cooked pasta. Add the pancetta and cook until it’s crisp and most of the fat has rendered out. Remove the pancetta from the pan and set it aside. Add the courgette and garlic and cook for 2-3 minutes, then take the pan off the heat.
3. Beat the egg and egg yolks in a bowl with the cheese until the eggs are well broken up. Add the cooked pasta to the frying pan with the courgette and garlic, then pour over the egg mixture and about 50ml of the pasta cooking water. Cook
in the residual heat of the pan, swirling the pasta around until it’s coated in the creamy sauce. Add a little more water if necessary, then stir in the cooked pancetta.
4. Divide among bowls and serve immediately.
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