Penne pasta in a creamy sauce with courgettes, herbs and bacon in a white bowl

Beautiful courgette carbonara

Name: Beautiful courgette carbonara
Cook time: 20 min
Total time: 20 min
Yield: 6
Cuisine: Italian
Ingredients: 6 medium green and yellow courgettes; 500g penne; 4 large free-range eggs; 100ml single cream; 1 small handful of Parmesan cheese; olive oil; 6 slices of back bacon; ½ a bunch of fresh thyme (15g); optional: a few courgette flowers

Made with penne, cream, parmesan and bacon

20 mins

Not Too Tricky

serves 6

About the recipe

My riff on a classic carbonara uses gorgeous courgettes for a summery twist. Try to buy the best ingredients you can, as that’s what really helps to make this dish amazing!

nutrition per serving

Calories

23%

Fat

20%

Saturates

27%

Sugars

Salt

13%

Protein

41%

Carbs

25%

Fibre

of an adult’s reference intake

Recipe From

Jamie at Home

By Jamie Oliver

BUY THE BOOK

Ingredients

6 medium green and yellow courgettes

500g penne

4 large free-range eggs

100ml single cream

1 small handful of Parmesan cheese

olive oil

6 slices of back bacon

½ a bunch of fresh thyme (15g)

optional: a few courgette flowers

Method

Put a large pan of salted water on to boil.
Halve and then quarter any larger courgettes lengthways. Cut out and discard any fluffy middle bits, and slice the courgettes at an angle into pieces roughly the same size and shape as the penne. Smaller courgettes can simply be sliced finely.
Your water will now be boiling, so add the penne to the pan and cook according to the packet instructions.
To make your creamy carbonara sauce, separate the eggs and put the yolks into a bowl (saving the whites for another recipe). Add the cream and grate in half the Parmesan, and mix together with a fork. Season lightly with sea salt and black pepper, and put to one side.
Heat a very large frying pan (a 35cm one is a good start – every house should have one!) and add a good splash of olive oil. Cut the pancetta or bacon into chunky lardons and fry until dark brown and crisp.
Add the courgette slices and 2 big pinches of black pepper, not just to season but to give it a bit of a kick. Pick, chop and sprinkle in the thyme leaves (reserving any flowers), give everything a stir, so the courgettes become coated with all the lovely bacon-flavoured oil, and fry until they start to turn lightly golden and have softened slightly.
It’s very important to get this next bit right or your carbonara could end up ruined. You need to work quickly. When the pasta is cooked, drain it, reserving a little of the cooking water. Immediately, toss the pasta in the pan with the courgettes, bacon and lovely flavours, then remove from the heat and add a ladleful of the reserved cooking water and your creamy sauce. Stir together quickly. (No more cooking now, otherwise you’ll scramble the eggs.)
Get everyone around the table, ready to eat straight away. While you’re tossing the pasta and sauce, grate in the rest of the Parmesan and add a little more of the cooking water if needed, to give you a silky and shiny sauce. Taste quickly for seasoning.
If you’ve managed to get any courgette flowers, tear them over the top, then serve and eat immediately, as the sauce can become thick and stodgy if left too long.

I’m using a flowering variety of thyme but normal thyme is fine to use.

When it comes to the type of pasta, you can serve carbonara with spaghetti or linguine, but I’ve been told by Italian mammas (who I don’t argue with!) that penne is the original, so that’s what I’m using in this recipe.

Before you start cooking, it’s important to get yourself a very large pan, or use a high-sided roasting tray so you can give the pasta a good toss.

Tags

Pasta Italian-style Meat Courgette Vegetable Bacon Pork Jamie at Home Family favourites Mains Budget-friendly Entertaining Dinner

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