Courgetti Carbonara
- Prep: 5 Minutes
- Cook: 8 Minutes
- Serves: 3
For more recipe inspiration check out our latest book Paleo Primer: A Second Helping.
Calories | 585 |
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Carbs | 4.6 |
Fat | 48 |
Protein | 30 |
Free From |
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Ingredients
- 3 medium courgettes (peeled with a julienne peeler try this one it’s great)
- 200g pancetta chopped or cubed
- 2 tbsp olive oil
- 3 garlic cloves crushed
- Large handful of fresh parsley finely chopped
- 3 organic free range eggs beaten
- 60g Pecorino cheese grated
- Black pepper
Method
- Heat the olive oil in a pan on a medium heat. Whilst this heats, peel you courgettes with your julienne peeler (this will be your favourite toy soon).
- Once the pan has heated add the pancetta, stir, and cook until lightly browned.
- Now add the crushed garlic and fresh parsley and cook for a few seconds before adding the courgetti and stirring through. Cook for about 3 minutes.
- Now add the beaten eggs and half of the grated pecorino and stir through, mixing all the amazing ingredients together.
- Once the eggs and courgettes have cooked and it has formed a creamy texture it’s time to serve.
- Plate it up and top with some black pepper, the remaining pecorino cheese and some more fresh parsley.
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