Courgette and Bacon Carbonara

clock 10 minutes + 20 minutes bowl Serves 4


  • 500 g fettuccine
  • 2 Tbsp olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, crushed
  • 4 rashers bacon, sliced
  • 4 courgettes sliced on an angle
  • 4 eggs
  • 100 g Parmesan cheese, grated finely
  • 100 ml cream
  • 1 cup fresh herb leaves (e.g. basil, thyme, parsley)
  • freshly ground salt to taste
  • pepper to taste
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  • 1. In a large pot of salted boiling water cook pasta per packet instructions.

  • 2. Heat oil in a large frying pan over medium heat. Add onion, garlic and bacon and cook for 4 or 5 minutes until slightly coloured. Add courgettes and cook for a further 2 or 3 minutes.

  • 3. In a small bowl, lightly beat eggs with a fork and add Parmesan cheese, cream and herbs. Season with salt and pepper.

  • 4. Drain pasta, and add to the bacon and courgette mix. Toss through.

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

  • 6. Serve straight from the pan with a little extra Parmesan on top.

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