Courgetti Carbonara

  • Prep: 5 Minutes
  • Cook: 8 Minutes
  • Serves: 3

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Calories 585
Carbs 4.6
Fat 48
Protein 30
Free From
Gluten Free Courgetti Carbonara


  • 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


  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.

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