Courgette & Pancetta Penne Carbonara

Name: Courgette & Pancetta Penne Carbonara
Yield: 2 servings
Cuisine: British
Ingredients: 200 g penne pasta; 2 large free-range egg yolks; 50 ml single cream; handful grated pecorino cheese; olive oil; 2 small courgettes (ideally fairly thin); 100 g pancetta (cut into lardons); 1 garlic clove, crushed and chopped (optional); a few thyme or basil leaves

Matthew J Williams @matt

Bristol, UK

Carbonara is my go-to dish in a hurry. Adding in courgette gives a bit of freshness to what can be sometimes a stodgy eat.

Use large pans, both for the pasta (saucepan or stockpot) and frying (frying pan). The pasta should have space to roam free while it boils! A larger pan will also make it easier to toss the sauce and the pasta.

I make no claim on this being truly authentic, but I do love this dish. Apologies to my Italian friends.

Carbonara is my go-to dish in a hurry. Adding in courgette gives a bit of freshness to what can be sometimes a stodgy eat.

I make no claim on this being truly authentic, but I do love this dish. Apologies to my Italian friends.

Matthew J Williams @matt

Bristol, UK

Carbonara is my go-to dish in a hurry. Adding in courgette gives a bit of freshness to what can be sometimes a stodgy eat.

I make no claim on this being truly authentic, but I do love this dish. Apologies to my Italian friends.

Carbonara is my go-to dish in a hurry. Adding in courgette gives a bit of freshness to what can be sometimes a stodgy eat.

I make no claim on this being truly authentic, but I do love this dish. Apologies to my Italian friends.

Saved

Ingredients

2 servings

200 gpenne pasta
2large free-range egg yolks
50 mlsingle cream
handfulgrated pecorino cheese
olive oil
2small courgettes (ideally fairly thin)
100 gpancetta (cut into lardons)
1garlic clove, crushed and chopped (optional)
a fewthyme or basil leaves

Saved

Steps

1

Put a large pan of salted water on to boil.
2

If you have thick courgettes, you'll want to cut them down by either halving or even quartering them lengthways. Then slice them into pieces similarly sized to the penne.
3

Add the penne to the boiling water and cook according to packet instructions. I prefer to aim for al dente!
4

To make the carbonara sauce...
Separate the egg yolks and put them in a bowl. Discard the whites. (I sometimes use the eggs whole, but yolk-only is the traditional way!)
Add the cream and grate in half the pecorino cheese. Mix together with a fork.
Season lightly with sea salt and black pepper, and put to one side for later.
5

Heat a large frying pan and add a splash of olive oil. Fry the pancetta until dark brown and crisp. (I personally like to fry them with a bit of garlic, but this is very much not traditional!)
6

Add the sliced courgette to the frying pan. And add a pinch or two of black pepper.
7

This is an important step to get right...
When the pasta is cooked, drain it, and reserve some of the cooking water. (I like to catch some of the water by putting the colander on top of a mug while I drain.)
While the pasta is still very hot (be quick!), toss the pasta in the pan with the courgettes and bacon. Then quickly remove from the heat, add a little bit of the reserve pasta water, and add the carbonara sauce. Stir together quickly. Keep it moving and do not let the eggs set/scramble.
8

While tossing the pasta, add a little more of the grated pecorino. (Retain the rest of the pecorino for serving on top of the pasta.) At this stage also consider adding some more of the reserve water if the pasta's not silky enough.
9

Serve the pasta into dishes. Add grated pecorino on top (as per your guest's preferences), cracked black pepper, and sprinkle your favourite green herbs on top (basil or thyme).