Adding grated courgettes makes this luxurious carbonara recipe more substantial for your midweek meal, without adding lots of extra calories (and sneaks in some greens!)
(2oz) Parmesan, finely grated, plus extra to serve
Directions
Step 1
Bring a large pan of salted water to the boil and cook pasta according to packet instructions.
Step 2
Meanwhile, fry the bacon in a large frying pan over medium heat, until starting to brown. Stir in garlic and courgettes and fry for 3min or until any liquid has evaporated.
Step 3
Meanwhile whisk together the whole eggs, egg yolks, double cream, Parmesan cheese and plenty of seasoning.
Step 4
Drain cooked pasta and return to the pan over medium heat. Stir in both the egg and courgette mixtures. Cook for 1min, stirring constantly, until thickened slightly. Check the seasoning and serve immediately, sprinkled with extra Parmesan, if you like.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
