Carbonara is very common pasta dish and it is very simple and light and it is perfect for dinner. Traditional recipe does not contain courgettes but we are going to put some inside, because they are almost neutral taste and extremely healthy. With courgettes dinner becomes lighter which it is important because heavy meals in dinner time are guilty for obesity.
Ingredients (for two persons):
- 250 grams of penne (or spaghetti),
- 100 grams of pancetta,
- 2 cloves of garlic,
- 1 tablespoon of olive oil,
- 2 smaller and thinner courgettes,
- 5 tablespoons of cream,
- 2 egg yolks,
- 1 sprig of thyme,
- 20 grams of parmesan cheese.
How to cook them?
If you have right timing, carbonara pasta will be cooked in maximum 15 minutes; it is really, really easy meal.
First, put the pot with salty water on the heit, cover it to boil quickly. Put large pan on the other heit, chop the panceta on small cubes. If water in the pot boils add inside the pasta and then add a little bit olive oil in the the pan, just a few drops, get in the pancetta. Fry it until becomes crispy.
During the panceta frying, chop the courgettes on quarters, remove the center (actually the seeds) and chop it to look like pene pasta. Chop the garlic too. Separate egg yolks in a small bowl and add grated cheese whisk a little bit and leave it. After 5 minutes of frying add the courgettes, thyme and garlic to the pancetta and fry 5 more minutes.
Pasta should be cooked for 10 to 12 minutes, so if it is done, drain it (keep some pasta water; we will use it for the souce) and add directly in the pan with courgettes and panetta for a minute. Remove it from the heat, wait about 10 second to calm down frying and then add the egg yolks with cheese in and mix; add a little bit of pasta water to make the sauce creamy. That's it.