Carbonara with Courgettes
Carbonara is a 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 in taste and extremely healthy. With courgettes dinner becomes lighter which 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 the right timing, carbonara pasta will be cooked in maximum 15 minutes; it is a really, really easy meal. First, put the pot with salty water on the heat, cover it to boil quickly. Put a large pan on the other heat, chop the pancetta in small cubes. When water in the pot boils, add the pasta and then add a little bit of olive oil in the pan, just a few drops, put in the pancetta. Fry until it becomes crispy.
During the panceta frying, chop the courgettes on quarters, remove the centre (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 for 5 more minutes. Pasta should be cooked for 10 to 12 minutes, so when it is done, drain it (keep some pasta water; we will use it for the sauce) and add directly in the pan to courgettes and pancetta for a minute. Remove it from the heat, wait about 10 seconds 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.