Serves 2
Directions
- 1Cut the courgette into large diced pieces, like you would cut a guanciale.
- 2Add extra virgin olive oil to a pan.
- 3Cook the courgette on a medium-high temperature until nice and golden, but they still hold their shape together.
- 4Add loads of black pepper to the courgette.
- 5For the carbonara cream, crack one whole egg and one egg yolk per person into a bowl.
- 6Add freshly ground black pepper to the eggs.
- 7Grate loads of pecorino cheese into the bowl with the eggs.
- 8Beat it all together until a nice and thick cream has formed.
- 9Add a little bit of salt.
- 10Cook your pasta.
- 11Turn the heat off from the courgette.
- 12Transfer the perfectly cooked al dente pasta straight into the pan with the courgette.
- 13Add the carbonara mix inside, and the residual heat of the pan and the pasta is going to cook the eggs to perfection.
- 14Quickly give it a nice mix all together.
- 15If it's becoming too thick, just add a little bit of pasta water.
- 16Give it a bit of love.
Ingredients
- 200 g linguine
- 2 whole small eggs
- 2 small egg yolks
- Freshly ground black pepper
- 2 small green courgettes
- 60 g pecorino cheese
- Extra virgin olive oil
- Fine sea salt
Equipment
knifecutting boardpanbowlforkgraterspoontongs
Tips
- To get the perfect creamy consistency and not end up with scrambled eggs, make sure you turn the heat off before adding the egg mix and stir vigorously straight away.
- The eggs will cook with the residual heat from the pan and the warm pasta.
- The pecorino is quite savory already, so watch out with the salt. Don't use too much.
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