Courgetti Carbonara

We were inspired to make this after watching a fantastic Rick Stein cookery programme in 2013 which showed him touring round Italy eating lots of local dishes.

As much as we love a carbonara, as we no longer eat pasta we’ve substituted courgetti for proper spaghetti and trust us, it’s just as good! Check it out.

For more recipe inspiration check out our latest book Paleo Primer: A Second Helping.

Serves: 2

Prep: 5 Minutes

Cook: 8 Minutes


  • 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 beatenĀ 
  • 60g Pecorino cheese gratedĀ 
  • Black pepper


  1. 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).
  2. Once the pan has heated add the pancetta, stir, and cook until lightly browned.
  3. 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.
  4. Now add the beaten eggs and half of the grated pecorino and stir through, mixing all the amazing ingredients together.
  5. Once the eggs and courgettes have cooked and it has formed a creamy texture it’s time to serve.
  6. Plate it up and top with some black pepper, the remaining pecorino cheese and some more fresh parsley.

Recipe Notes: Some of you may be wondering “where’s the cream?” but according to Rick Stein the number one rule when making a traditional carbonara is “never add cream”! Also, don’t cook the courgetti for too long as it will go soggy. Do feel free to make more of this dish by adding some prawns, smoked salmon or even chicken.