Shh. Don't tell the Italians.
There's enough trouble and strife over what constitutes a traditional 'carbonara', without lil' ol' me wading in with this massively inauthentic one, all claiming to be a carbonara and that. Cream? No cream? Cream? No cream?
I'm in the no cream camp. I like my pasta dressed, glossy and evenly coated, not rich and swamped; just swathed. But I also like vegetables in my life, I like greens and I like incorporating their texture and flavour. Don't get me wrong, I'm never going to do away with the pasta entirely and agonisingly shave courgettes to make courgetti (BARGH) but just a little makes me happy. So I added courgette to this carbonara, and also a handful of parsley. They'll get over it.
Springtime Courgette Pasta 'Carbonara'
200gr spaghetti, linguine, or fusilli (pictured)
100gr pancetta, cubed
1 courgette, julienned (get one of these handy peelers)
2 cloves of garlic, minced
2 eggs, beaten
A huge handful of finely grated parmesan
A small handful of flat-leaf parsley, minced
Salt and pepper
1 tbsp olive oil
Put on a big pan of well salted water to boil, then add the pasta.
Meanwhile, heat the olive oil in a non-stick pan and fry the pancetta on a medium heat until crisp, adding the julienned courgette halfway. Add the garlic, turn the heat down to low, and stir well, frying for another 3 or 4 minutes until the garlic has lost its harshness. Take off the heat, throw in the parsley, stir and set aside.
Add the cheese to the beaten eggs into a large bowl with a pinch of salt and pepper and mix well. Add the bacon and courgette mixture to the eggs when it has cooled.
When the pasta is al dente, reserve a mugful of the pasta water and drain. Very quickly, add the pasta with a couple tablespoons of the pasta water to the eggs and toss gently but thoroughly with a pair of tongs. You want the eggs to set but not scramble. Add another tbsp of pasta water, and mix again thoroughly, before placing on warmed plates or bowls. Season generously with pepper.