Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Silky bacon and egg sauce — Italy.
Equipment: Large frying pan; spiraliser
Measures and names
Ingredients
- 4 courgettes (zucchini), spiralised
- 200 g pancetta or bacon lardons (diced bacon)
- 4 egg yolks
- 1 whole egg
- 80 g parmesan, grated
- 2 garlic cloves, crushed
- 1 tbsp olive oil
- Lots of black pepper
- Salt
Method
- Fry the pancetta in the oil until crisp, adding the garlic for the last minute. Take off the heat.
- Beat the egg yolks, whole egg and most of the parmesan together with lots of black pepper.
- Toss the courgetti in a dry hot pan for 1–2 minutes, then drain well — wet courgetti will thin the sauce.
- Add the hot courgetti to the pancetta pan, off the heat, then pour in the egg mixture and toss quickly and constantly. The residual heat cooks the eggs into a silky sauce; too much heat scrambles them.
- Serve immediately with the remaining parmesan and more pepper. No added salt — the pancetta and parmesan season it.
Swaps and tips
Work fast and off the heat — that's the whole trick to carbonara. Have everyone seated before you start.
Add carbs for the family (optional)
For the family, serve the sauce over cooked wholewheat spaghetti instead of courgetti.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 28 g | 6 g | 2 g | 30 g | 407 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
