Tip Use a mandoline to help finely shred the courgette, or cut into a fine julienne.
1 tbsp olive oil
100g pancetta, chopped
4 green courgettes, shredded
3 egg yolks
75g grated Parmesan, plus extra to serve
salt and pepper to taste
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.