About this recipe:A twist on the traditional carbonara using courgette ribbons instead of spaghetti and omitting the cream for a gluten-free, low-carb, high-protein version of the dish.
1 egg yolk
160g grated Pecorino cheese, or to taste
2 tablespoons olive oi
60g cubed pancetta, or to taste
1 extra large courgette, sliced into strands using a spiraliser
2 tablespoons grated Parmesan cheese
2 teaspoons ground black pepper
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Method Prep:15min › Cook:5min › Ready in:20min
Whisk eggs and egg yolk together in a bowl. Add grated Pecorino cheese and mix well.
Heat olive oil in a large wok or frying pan over medium heat; cook and stir pancetta until cooked through but not crispy, 2 to 3 minutes. Add the courgette strands (courgetti); cook and stir until courgette has warmed through but not too soft and pancetta is slightly crispy, 3 to 5 minutes. Remove pan from heat.
Pour egg mixture over courgetti and stir until evenly coated. Top with Parmesan cheese and freshly cracked black pepper.
Delicious and so quick to make! I actually used 3 courgettes as from experience I know that they cook down to a small amount. I also added a large spoon of crème fresh but it didn't need it. I am still adjusting to healthy eating after living on pasta for years!!
Would make it again. - 10 May 2016