Spaghetti carbonara with courgette
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Recipe characteristics
No added sugar and 6 more Indicative dietary requirements
View full classification 24 tags
Allergen information is indicative. Always check each product label and possible cross-contamination.
Recipe characteristics
Pasta · Main course
Lunch · Dinner
30 to 60 minutes
Ingredients
＋ Añadir a un menú- 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 1 g
- Salt for the cooking water and final seasoning al gusto
Kitchen tools for this recipe Recommended kitchen tool
Useful tools selected to help you prepare this recipe.
Disclosure: This section contains affiliate links. If you buy through them, AceiteySal may receive a commission at no extra cost to you.
Recommended kitchen utensil
View on AmazonPrices and availability may change on Amazon. Always check the latest details before buying.
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.
Found an error? Help us keep this recipe clear and reliable.
Suggest a correction →