Courgette carbonara

Ingredients

Spaghetti/pasta I eat about 60g if I’m moderately hungry

Small(ish) courgette, grated

1 tbsp olive oil

3 cloves garlic, chopped

1 egg

30g grated parmesan

1tbsp double cream

Liberal grinds of black pepper

Directions

1. Cook your pasta how you would usually - it needs to be al dente.
2. Near the end of the pasta’s cooking time, gently saute the courgette and garlic in olive oil over a low heat. Stop before it gets mushy.
3. In a small bowl, combine the egg, parmesan, cream and pepper.
4. When the pasta is cooked, add it to the courgette pan and pour on the sauce. With heat on very low, stir it all together for 1 minute, then turn off the heat (before it turns to scrambled egg).
5. Serve with more black pepper and perhaps a side salad.

Variations

• Substitute the cream for creme fraiche for a lower fat option.
• Add mushrooms to vary the texture.
• Carnivores, you could add some ham! Now there’s a novel idea...

This recipe tastes even better made with vegetables from Community Harvest Whetstone :)