Easy

Spaghetti carbonara with courgette

Name: Spaghetti carbonara with courgette
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Italian, Mediterranean
Ingredients: 380 g Spaghetti (dried pasta); 300 g Courgette (1 medium, washed and cut into batons); 68 g Egg yolk (4 yolks, preferably pasteurised); 150 g Fresh Pork Belly (3 thick slices, cut into 1 cm strips); 130 g Pecorino cheese (finely grated); 45 ml Extra virgin olive oil (3 tablespoons for browning the pancetta and sautéing the courgette); 5 g Parsley (fresh leaves, to finish); 1 g Black pepper (freshly ground black); al gusto de Salt (for the cooking water and final seasoning)

Total time35 min Preparation and possible waiting 15 min · Cooking 20 min

Preparation and possible waiting: 15 min · Cooking: 20 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Servings4

Allergens

Cereals containing gluten: Ingredient to check: Spaghetti. Egg: Ingredient to check: Egg yolk. Milk: Ingredient to check: Pecorino cheese. Indicative information from the listed ingredients, not a complete allergy assessment. Check all product labels, optional ingredients and cross-contact.

Rating 5.0 / 5 (3)

Spaghetti in a cream-free carbonara made with egg yolks and pecorino, with golden fresh pork belly and sautéed courgette batons.

Jump to steps

15 minpreparation and possible waiting

20 mincooking

4servings

3.281 kcalwhole recipe

820 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Total time: 35 min Preparation and possible waiting 15 min · Cooking 20 min

Preparation and possible waiting: 15 min · Cooking: 20 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Recipe characteristics

Omnivorous Pasta 30 to 60 minutes Italian

Allergens

View full classification 22 tags

Diet

Omnivorous

Dietary requirements

No added sugarNut-freePeanut-freeSoy-freeFish-freeShellfish-freeSesame-free

Dish type

PastaMain course

Meal

Lunch

Preparation

BoilingSautéing

Appliances

CasseroleFrying pan

Cuisine

ItalianMediterranean

Season

All year round

Occasion

Everyday menuFor the whole family

Nutrition

High in calcium

Total time

30 to 60 minutes

Allergen information is indicative. Always check each product label and possible cross-contamination.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.

Recipe characteristics

Dish type

Pasta · Main course

Meal

Lunch

Total time

30 to 60 minutes

What you need

Ingredients

Tick the ingredients you need to buy.

Spaghetti dried pasta 380 g
Courgette 1 medium, washed and cut into batons 300 g
Egg yolk 4 yolks, preferably pasteurised 68 g
Fresh Pork Belly 3 thick slices, cut into 1 cm strips 150 g
Pecorino cheese finely grated 130 g
Extra virgin olive oil 3 tablespoons for browning the pancetta and sautéing the courgette 45 ml
Parsley fresh leaves, to finish 5 g
Black pepper freshly ground black · Approx. ½ level tsp 1 g
Salt for the cooking water and final seasoning to taste

0 selected ingredients

Let’s get cooking

Method

Wash and trim the courgette and cut into three sections, then into even batons. Cut the fresh pork belly into strips about 1 cm thick.
Heat the oil in a large frying pan. Cook the pork belly over medium heat until golden, then remove to a plate lined with kitchen paper.
In the same pan, sauté the courgette for 4–5 minutes over medium-high heat. It should colour but remain firm. Set aside half for the finishing garnish.
Bring a large saucepan of water to the boil and add salt. Cook the spaghetti until al dente according to the packet. Reserve about 250 ml of cooking water before draining.
Beat the yolks in a large bowl. Gradually add grated pecorino and plenty of black pepper to make a thick paste. Stir in a little hot cooking water gradually to warm the mixture without scrambling it.
Briefly toss the drained spaghetti in the pan with the courgette. Remove from the heat, transfer the pasta to the bowl of yolk mixture and add the pork belly. Toss vigorously until glossy and creamy, adding small amounts of cooking water as needed.
Divide between four plates and finish with the reserved courgette, fresh parsley, black pepper and optional extra pecorino.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.