Recipe: Jamie's Courgette Carbonara


Jamie Oliver has got to be the king of super fast pasta recipes for supper. And I have really been craving pasta lately!

 

It must have something to do with feeling damp all the time with these tropical cyclones and wanting something comforting in my belly as I watch the water stream down the windows.

 

Plus the fact that Jamie uses one of my favourite veggies in this recipe AND it is in great abundance at the supermarket at the moment so I just couldn't pass up this one!

 

Even if it is sunny and warm, this will make for a wonderful supper recipe after a long day in the sun.

 

INGREDIENTS

• 6 medium green courgettes, cut into slices
• 500g penne
• 4 large egg yolks
• 100ml double cream
• 2 good handfuls of freshly grated Parmesan cheese
• olive oil
• 12 thick slices smoked streaky bacon, cut into chunks
• a small bunch of fresh thyme, leaves picked and chopped

 

DIRECTIONS

1. First, we need to start with making the creamy carbonara sauce, so place your egg yolks in a bowl with the cream and half of the Parmesan and whisk together with a fork. Season with salt and black pepper and put to one side.

 

2. Boil a large pot of water for the pasta and cook according to instructions on the packet.

 

3. While the pasta is cooking, heat a very large frying pan and add a good splash of olive oil. Fry the streaky bacon until it is lovely and brown and crisp, then add the courgette slices and 2 big pinches of black pepper, not just to season the bacon but to give it a bit of a kick. Sprinkle in the thyme leaves and give everything a good stir so that the courgettes are all covered with the yummy bacon oil. Keep frying until then become soft and a little golden round the edges.

 

4. This next bit is very important! You will need to work quick. Once the pasta is cooked, drain it and keep some of the cooking water to one side. Then immediately toss the pasta into the pan with the courgettes and bacon.

 

5. Remove the pan from the heat and add a ladleful of the reserved cooking water and your creamy sauce that you made earlier. Stir everything together quickly. (Definitely no more cooking now, otherwise you’ll scramble the eggs!)

 

6. Get everyone ready to eat straight away and while you’re tossing the pasta and sauce get the rest of the Parmesan cheese and sprinkle in the rest into the pasta. You can add a little more of the pasta cooking water if necessary so you get a beautiful silky and shiny sauce. Make sure you taste and adjust the seasoning then serve and eat immediately, as the sauce can become thick and stodgy if left too long.

 

A fabulous family supper!

 

Adapted from JamieOliver.com