This easy carbonara with zucchini and pancetta is so tasty, and really quick to cook. It’s also incredibly delicious!
- Pasta – spaghetti, tagliatelle or whatever you like
- 1/2 block of parmesan
- 2/3 eggs
- Pancetta – the same portion as you would use for bacon.
- 1 Courgette/ Zucchini
- 2 cloves of garlic
- Mushrooms (optional)
Crack the eggs into a bowl and add salt and pepper.
Grate parmesan and add to the bowl with the egg, saving some to serve on top at the end. Mix well.
Chop up the garlic and courgette.
Cook spaghetti until al dente, and reserve a little bit of the water it was boiled in.
Warm a pan, add a little butter and the garlic.
Cook the pancetta at a medium high heat in the pan until a little crispy.
Cook the courgettes and mushrooms in the pan for about five minutes.
Add the drained spaghetti and half a cup of the saved water and stir, cooking for a few minutes.
Confession: When I made the carbonara pictured here, I added too much of the pasta water, so be careful not to go overboard!
Take the pan off the heat and gently pour the egg and cheese mixture in, stirring it in.
Keep stirring and the egg will gently cook.
You can add a little more water if necessary.
Serve with an extra sprinkle of parmesan.