Courgette and Bacon Carbonara

Ingredients
- 4 eggs
- 500 g pasta, shape of your choice
- 2 Tbsp olive oil
- 1 small onion, finely chopped
- 2 cloves garlic
- 4 slices bacon or pancetta, sliced
- courgettes sliced on an angle
- 100 g parmesan cheese, grated finely
- 100ml cream
- 1 cup fresh herb leaves (e.g. basil, thyme, parsley)
- Freshly ground salt to taste
- Freshly ground pepper to taste
Method
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1. In a large pot of salted boiling water cook pasta per the packet instructions.
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2. In a large frying pan heat the oil and add the onion, garlic and bacon (or pancetta) to cook for 4 or 5 minutes until slightly coloured.
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3. Add the courgettes and cook for a further 2 or 3 minutes.
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4. In a small bowl, beat the eggs with a fork lightly and add the parmesan cheese, cream and herbs. Add plenty of freshly ground pepper and salt to taste.
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5. Drain the pasta, and add to the onion mix. Toss through.
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6. Turn off the heat, and add the egg mixture to the pan. Stir until well combined.
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7. Serve straight from the pan with a little extra parmesan on top, and freshly ground pepper.