Saturday, July 16, 2011
Des courgettes, encooore des cooourgettes!! Love this twist on the classic carbonara, inspired by Jamie Oliver. The trick is to make a really thin julienne with the courgettes, i.e. cut the flesh and skin in very long and thin stripes, almost like spaghetti themselves. Enough talking, grab your mandoline and get started!
Courgette carbonara - serves 4
2 fresh eggs
125 ml cream
a handful grated parmesan
half a pack bacon, chopped
1/2 finely chopped shallot
one medium-large courgette
1/2 lemon, zest grated and juice reserved
450g pasta / spaghetti or linguine is best
more parmesan to serve
 Before attacking the courgette slicing, serve yourself a nice glass of wine, this can take some time if you don't have the right accessories..
 Cut the courgette in half lengthwise, spoon off the seeds and discard them. Using a sharp knife or a mandoline, julienne the courgette in long thin stripes. Reserve.
 In a bowl, beat the eggs with the cream, parmesan, salt and pepper.
 Cook the pasta al dente according to the pack instructions.
 In a very large pan on medium-high heat, fry the bacon until crisp. Add the shallot and fry a further 2 minutes. Add the courgettes to the bacon and shallot and allow to wilt.
 When the pasta is cooked, drain it, and add to the pan, tossing to combine with the courgettes. Remove from the heat and add the egg mixture. Gently combine, allowing the sauce to thicken. Season to taste.
 Serve immediately, scattered with the lemon zest, a small squeeze of lemon juice and the remaining parmesan.
PS: For a vegetarian version, you could try replacing the bacon with pimenton and olive oil to still have a smoky flavor.