Courgette carbonara

From Courgette Carbonara on Soph n’ Stuff

Courgette carbonara

(Adapted from Jamie Oliver)


  • 1 lb fresh garganelli or penne pasta
  • 2 zucchini or summer squash
  • 3-4 sprigs fresh thyme
  • 1/2 cup lardons, or cubed bacon
  • 1 tbsp freshly ground black pepper
  • 1 cup freshly grated parmesan cheese
  • 2 eggs
  • 1/2 cup heavy cream


Cook the pasta in a large pot of boiling salted water, about 4 minutes, until al dente. Drain the pasta but reserve about 1/2 cup of the pasta water. You won’t need to use it all.

In a large saucepan, cook bacon until browned. Add zucchini, thyme and black pepper and cook until tender.

Meanwhile, beat eggs with 3/4 cup parmesan cheese and cream.

Add the cooked pasta to the saucepan with the bacon and toss a few times, coating everything in the bacon fat. Remove from heat. Stirring and tossing constantly, slowly pour the egg mixture into the saucepan. Add a little of the pasta water to make a silky sauce.

Serve immediately with more parmesan cheese.

Printable Recipe



  1. Courgette carbonara | Soph n' Stuff - June 9, 2013

    […] Courgette carbonara […]

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