Pasta Carbonara

Oh boy this is good, it’s really, really good. This, with a glass of red on a Saturday evening and I’m a very happy girl. I can’t say this recipe is particularly authentic, but as my veg patch is still producing endless courgettes, I’m still chopping them into everything! Serves 4.


1 pack of smoked streaky bacon, chopped

1 courgette, chopped into 0.5cm cubes

4 eggs + 2 yolks

2 cloves of garlic, crushed

100g parmesan, grated

Salt + pepper

500g dried spaghetti


  1. Put your pasta on to cook until al dente, and heat up your serving plates in a sink of hot water.
  2. Put the bacon into a large frying pan and heat until the fat starts to render out, then fling in the courgettes and crushed garlic and continue to fry. A little colour on the courgettes wouldn’t go amiss at this point. Season with plenty of pepper, and salt depending on the saltiness of your bacon.
  3. In a jug, whisk together the eggs, extra yolks, and cheese and set aside.
  4. As soon as your pasta is ready, scoop out a mugful of the cooking water, then drain in a colander and tip into the bacon.
  5. Quickly toss the spaghetti in the bacon/courgettes to coat with the fat from the pan while still on the heat.
  6. Get someone else to dry your plates and get them ready.
  7. Turn the pan right down and pour in the egg/cheese mix and mix rapidly, to coat the pasta and let the residual heat cook the egg (without making a scrambly mess). Add in a little of the reserved cooking water if it’s all too thick.
  8. Serve immediately on warmed plates.

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