Courgette and Sweet Pepper Carbonara In our version we use small chunks of parsnip that crisp up just like pancetta, and we mix spiralized courgettes into the spaghetti to amp up the vegetable content. but still with a similar flavour and texture to the original. Spaghetti Pasta Carbonara—indulgent and delicious, yet so easy! Learn how to make carbonara sauce with bacon or pancetta and loads of parmesan.

Ingredients of Courgette and Sweet Pepper Carbonara

  1. Prepare 2 of large courgettes.
  2. You need 1 of large sweet pepper.
  3. Prepare 3 cloves of garlic.
  4. It's 400 g of penne pasta.
  5. It's 1 tsp of smokey paprika.
  6. Prepare 1 tsp of cayenne pepper.
  7. It's 300 g of parmesan cheese.
  8. You need 5 of tsb of single cream.
  9. Prepare 4 of egg yolks.
  10. It's of Salt and pepper.

Courgette and Sweet Pepper Carbonara step by step

  1. Prepare the vegetables: half the courgettes lengthways and slice thinly into half moons, finely chop the sweet pepper..
  2. Start cooking the pasta, but take it off about one minute before it's ready. Drain when it's done, but save a cup full of pasta water..
  3. Simultaneously, add some vegetable oil to a large pan or pot and set to a high heat. Add the courgettes, paprika and cayenne pepper and fry for about 5-10 mins until they shrink in size and lose most of their moisture. Stir often to make sure they don't burn. Reduce to a medium heat and add the garlic and sweet peppers..
  4. Mix the egg yolks, parmesan and cream together in a jug..
  5. When everything's done, take off the heat and pour the drained pasta and egg/cream/cheese mixture into the courgette/pepper/spice pot. Mix thoroughly. If it looks a little dry add some of the retained pasta water. Season with salt/pepper to taste..
  6. Serve in a bowl with a sprinkling of more parmesan cheese on top if you'd like!.

Carbonara sauce: Egg yolks into a bowl, add the cream and half the Parmesan, and mix together with a fork. Season lightly and put to one side. Heat a very large frying pan add a good splash of olive oil and fry the pancetta or bacon until dark brown and crisp. Toss sweet potato ribbons and mushrooms into the pan. Transfer to a serving bowl and season with salt and pepper to taste.

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