Courgette Spaghetti Carbonara
Ingredients (serves 2)
3-4 tbsp olive oil
1 small Florence onion very finely chopped
100g pancetta or smoked streaky bacon cut in to small pieces
1 large clove of garlic, crushed
1 egg yolk
100g Parmesan cheese
Salt and pepper
Fresh parsley to garnish
Using a spiraliser, turn your courgettes in to long spaghetti like strands. If you don’t have a spiraliser run the courgette lengthwise down a cheese grater to create long strands. Put the courgettes in a colander and douse liberally with salt and let rest over a bowl to remove excess water.
While the courgettes are resting heat one tbsp of olive oil in a small saucepan over a medium heat and add the onions and pancetta/bacon. Softly fry the onions and bacon until they begin to turn golden, then add the garlic, turn the heat right down and allow to softly fry until everything turns golden and crispy but not burnt and set aside
Grate the parmesan cheese in to a large bowl and mix in the egg yolk. Season with black pepper.
Heat the remaining oil in a large frying pan or sauteuse on a medium to high heat and then add the courgette spaghetti. Fry in the pan until the courgettes start to turn slightly golden, remove from the heat and squeeze the lemon juice over the courgettes. Stir through and then tip in to the bowl of parmesan and egg. Mix through while hot and then return to the frying pan. Stir until the cheese melts and the sauce thickens (you may wish to add a little of the drained courgette water back in to loosen the sauce. Stir the bacon, garlic and onions in to the courgettes and serve in warmed dishes with chopped parsley sprinkled on top.