About this recipe:A delicious Italian pasta that's quick to throw together. It's the classic carbonara with pancetta in a cheesy sauce, but with the addition of courgettes and mint.
450g penne pasta
100ml double cream
12 rashers pancetta or streaky bacon, chopped
2 handfuls freshly grated Parmesan cheese
salt and pepper to taste
2 sprigs mint leaves, picked and finely sliced
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Method Prep:10min › Cook:15min › Ready in:25min
Bring a large pot of salted water to the boil, add the penne and cook according to the packet instructions.
Beat the egg in a bowl with the sea salt, freshly ground black pepper, freshly grated Parmesan and double cream.
Put pancetta in a frying pan with a splash of olive oil and cook until golden and crispy.
Take a peeler and slice long strips off skin of the courgettes. save the skins and throw out the cores. Add the courgette skins in with the pancetta at the last minute and give them a stir.
Drain the pasta but save some pasta water. Add the pasta to pancetta and stir in most of the finely sliced mint.
Take the frying pan from the heat and wait for the sizzling sound to stop (30 seconds). Then add the egg and cream mix and stir it around. The heat of the pasta will cook the egg mix without scrambling it.
Toss together and loosen with a little of the reserved cooking water.
Season with salt and pepper, some fresh Parmesan and a couple of mint leaves and serve.