Creamy Courgette and Bacon Carbonara.

September 2013

I wasn’t a fan of carbonara until I tried this recipe; the courgette and rosemary really freshens the dish up. Serves 2.


200g spaghetti
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


  1. Place a large pan of water on to boil for your pasta.

  2. Chop the bacon and fry it in a large frying pan until beginning to crisp and colour.
  3. 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.
  4. 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.
  5. Finely chop the rosemary, discarding the woody stalks and add it to the courgettes and bacon along with the garlic and black pepper.
  6. Mix the egg yolk with the crème fraîche and 3 quarters of the cheese.
  7. 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.
  8. 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. 

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