Pancetta and Courgette Spaghetti Carbonara

Pancetta and Courgette Spaghetti Carbonara

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.

Main Ingredients

1, deseeded
130g, diced
1 medium, finely diced
120 g (dry weight)
3 fat cloves, minced

Sauce Ingredients

3, 2 full
Double Cream
3 tbsp
2 cups, grated
Black Pepper
1 tsp
Lemon Juice
1 tbsp

Recipe Information

  • Cook Time: 15 minutes
  • Prep Time: 20 minutes
  • Yield: 2 portions
Recipe published on .