Courgette Penne Carbonara

Jamie Oliver’s courgette carbonara — a summery twist on the classic, made the proper Italian way with penne.

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Recipe Info
Servings: 6
Prep: 20m
Cook: 20m
Total: 20m
Ingredients
  • 1.2 kg green and yellow courgettes (about 6 medium, estimated weight)
  • 500 grams penne
  • 4 large eggs
  • 100 ml single cream
  • 50 grams Parmesan cheese, grated (estimated weight)
  • Olive oil
  • 6 slices back bacon
  • 15 grams fresh thyme (½ a bunch)
  • A few courgette flowers (optional)
  • Salt and black pepper
Instructions
  1. Bring a large pan of salted water to the boil.
  2. Halve and quarter the larger courgettes lengthways, remove the fluffy centres, then slice diagonally to roughly match the size of the penne. Slice the smaller courgettes finely.
  3. Add the penne to the boiling water and cook according to the packet instructions.
  4. Separate the eggs. Combine the yolks with the cream and half the grated Parmesan, then season with salt and pepper.
  5. Heat a large frying pan with a little olive oil. Fry the bacon pieces until dark and crisp.
  6. Add the courgette slices and a good grind of black pepper, then add the chopped thyme leaves. Fry until lightly golden.
  7. Drain the pasta, reserving some of the cooking water. Immediately toss the pasta with the courgettes and bacon, adding a splash of cooking water. Remove from the heat and quickly add the egg and cream sauce.
  8. Stir rapidly to coat, then grate over the remaining Parmesan. Add a little more cooking water if needed for a silky consistency.
  9. Tear the courgette flowers over the top if using, and serve immediately.
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