Courgetti carbonara

Courgetti carbonara


4 people made this

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.

Buckwheat Queen

Serves: 2 

  • 2 eggs
  • 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

Prep:15min  ›  Cook:5min  ›  Ready in:20min 

  1. Whisk eggs and egg yolk together in a bowl. Add grated Pecorino cheese and mix well.
  2. 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.
  3. Pour egg mixture over courgetti and stir until evenly coated. Top with Parmesan cheese and freshly cracked black pepper.

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Reviews (1)


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

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