Courgette and Bacon Carbonara

clock 15 minutes + 15 minutes bowl Serves 4


  • 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
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  • 1. In a large pot of salted boiling water cook pasta per the packet instructions.

  • 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.

  • 3. Add the courgettes and cook for a further 2 or 3 minutes.

  • 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.

  • 5. Drain the pasta, and add to the onion mix. Toss through.

  • 6. Turn off the heat, and add the egg mixture to the pan. Stir until well combined.

  • 7. Serve straight from the pan with a little extra parmesan on top, and freshly ground pepper.

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