Thursday, 10 November 2011
Vegetarian Carbonara with Courgette
I can't believe that in all my years as a vegetarian/pescatarian I never tried this. But it's never too late and this is going to be a firm favourite from now on. Also, I've substitued the spaghetti with fettucine and, OMG, this is luxury comfort food!!!!
Normally my pasta to veg ratio is about 50:50 but here the pasta definitely domintates so it's a great idea to have a salad on the side, as a starter or afterwards.
This recipe serves 2 as a main course, 4 as a starter.
200-250 g fettucine
1 large or 2 medium courgettes
2 medium eggs
50 g parmesan, grated
1 garlic clove
freshly ground black pepper
extra virgin olive oil
1. Cook the fettucine in salted water according to packet instructions.
2. Using a speed peeler remove the skin on two opposite sides of the courgette, slice the courgette lengthways into 4 strips and julienne. Crush the garlic clove with a knife - no need to peel it.
3. Heat some olive oil in a frying pan. Add the garlic and courgettes and sauté the courgettes until browned. Remove the garlic.
4. Beat the eggs, season with pepper and salt and add about half the parmesan.
5. Warm a large bowl with boiling water. Empty and dry. Drain the pasta keeping some of the cooking liquor. Pour the pasta into the bowl, add the courgettes and slowly pour in the the egg-cheese mix using tongs to mix without scrambling the eggs. Add a couple of tablespoons of the cooking liquor from the spagetti to make the dish more moist but not wet.
6. Serve immediately in heated plates sprinkled with the remaining parmesan.