I wasn’t a fan of carbonara until I tried this recipe; the courgette and rosemary really freshens the dish up. Serves 2.
4 rashers of bacon
2 medium courgettes
a good pinch of black pepper
a sprig of rosemary
2 cloves of garlic, finely chopped
1 egg yolk
100g crème fraîche
1 good handful of parmesan or other hard cheese
Place a large pan of water on to boil for your pasta.
- Chop the bacon and fry it in a large frying pan until beginning to crisp and colour.
- While the bacon is frying, dice the courgettes into 1.5cm cubes discarding the middle of the courgettes if they are beginning to become fluffy and full of seeds.
- Add the courgettes to the bacon and continue to fry on a medium heat. When the courgettes are beginning to soften (after about 4 minutes) add the pasta to the water which should now be boiling.
- Finely chop the rosemary, discarding the woody stalks and add it to the courgettes and bacon along with the garlic and black pepper.
- Mix the egg yolk with the crème fraîche and 3 quarters of the cheese.
- When the pasta is tender, drain it, reserving a little of the cooking water. Add the pasta immediately to the courgette and bacon and remove the pan from the heat.
- Mix in the egg and cheese mixture, adding a little of the pasta’s cooking water until you have a smooth and shiny sauce that coats the pasta. Serve immediately sprinkled with the remainder of the cheese.