My Life in Culture: Media and Communication Studies lecturer Dr. Susan Liddy
My Life in Culture: Media and Communication Studies lecturer Dr. Susan Liddy

Sarah Finnan

10 unique Irish stays for something a little different this summer
10 unique Irish stays for something a little different this summer

Sarah Gill

A Derry home, full of personality and touches of fun, proves the power of embracing colour
A Derry home, full of personality and touches of fun, proves the power of embracing...

Megan Burns

The rise of the tennis aesthetic (thank you Zendaya)
The rise of the tennis aesthetic (thank you Zendaya)

Sarah Finnan

Rodial founder Maria Hatzistefanis: 15 lessons in business
Rodial founder Maria Hatzistefanis: 15 lessons in business

Holly O'Neill

PODCAST: Season 3, Episode 4: Trinny Woodall of Trinny London
PODCAST: Season 3, Episode 4: Trinny Woodall of Trinny London

IMAGE

Ask the Doctor: ‘Is a Keto diet safe, or could it raise my cholesterol?’
Ask the Doctor: ‘Is a Keto diet safe, or could it raise my cholesterol?’

Sarah Gill

Sarah Jessica Parker loves Ireland and we love her
Sarah Jessica Parker loves Ireland and we love her

Sarah Finnan

Chocolatey browns are our new favourite interiors fix
Chocolatey browns are our new favourite interiors fix

Megan Burns

Mango x Victoria Beckham is here
Mango x Victoria Beckham is here

Holly O'Neill

Image / Editorial

What’s for Dinner? Courgette Carbonara


By Meg Walker
16th Apr 2018
What’s for Dinner? Courgette Carbonara

 

 

Serves 4

Tip Use a mandoline to help finely shred the courgette, or cut into a fine julienne.

Ingredients
400g spaghetti
1 tbsp olive oil
100g pancetta, chopped
4 green courgettes, shredded
3 egg yolks
120ml cream
75g grated Parmesan, plus extra to serve
salt and pepper to taste

Method
Cook the spaghetti in a large saucepan of boiling, salted water according to the packet directions. Drain, reserving 250ml cooking liquid.

Meanwhile, heat the oil in a large frying pan over a high heat. Cook the pancetta for 2-3 minutes, until brown. Add the courgette and cook for 1 minute, until well combined.

Mix together the egg yolks, cream and Parmesan. Add the hot spaghetti to the courgette mixture and toss to combine. Remove from the heat. Add the egg mixture with the reserved cooking liquid and toss to combine. Season well. Serve immediately topped with the extra Parmesan.

 

Extracted from Grow Harvest Cook by Meredith Kirton & Mandy Sinclair (Hardie Grant, approx €17.50). Photography © Sue Stubbs.