As much as I love spaghetti carbonara, the lack of vegetables always makes it seem too heavy. Add a green element by including courgette when frying the pancetta.
- Prepare ingredients:
- Mince the garlic, and store in a little pot mixed with some olive oil to prevent it drying out.
- Wash and chop the courgette. Halve lengthways and use a teaspoon to scoop out the seeds in the middle (reduces the water content).
- Prepare the sauce by combining all sauce ingredients together in a bowl (except the lemon juice).
- Place a large pan of well salted water onto a high heat. Once the water is boiling, add the spaghetti.
- About 3 minutes after the spaghetti entered the water, begin frying the pancetta, courgette and onion over a high heat, in a good glug of olive oil.
- Once the spaghetti is cooked, reserve a cup of the cooking water then drain the spaghetti.
- Add the fried ingredients and the sauce mixture to the saucepan of spaghetti. Stir well over a low heat, until just before the eggs start to firm.
- Add the lemon juice then serve by twisting the spaghetti using tongs onto a plate (to get some centre height to the dish). Top with a wedge of lemon and some parsley.
- 1, deseeded
- 130g, diced
- 1 medium, finely diced
- 120 g (dry weight)
- 3 fat cloves, minced
- 3, 2 full
- Double Cream
- 3 tbsp
- 2 cups, grated
- Black Pepper
- 1 tsp
- Lemon Juice
- 1 tbsp