Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, courgette & pancetta penne carbonara. One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
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Courgette & Pancetta Penne Carbonara is one of the most favored of recent trending foods on earth. It’s easy, it’s quick, it tastes yummy. It is appreciated by millions every day. Courgette & Pancetta Penne Carbonara is something that I’ve loved my whole life. They are fine and they look fantastic.
To begin with this particular recipe, we have to prepare a few components. You can cook courgette & pancetta penne carbonara using 9 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Courgette & Pancetta Penne Carbonara:
- Prepare 200 g penne pasta
- Make ready 2 large free-range egg yolks
- Get 50 ml single cream
- Get handful grated pecorino cheese
- Make ready olive oil
- Prepare 2 small courgettes (ideally fairly thin)
- Make ready 100 g pancetta (cut into lardons)
- Prepare 1 garlic clove, crushed and chopped (optional)
- Make ready a few thyme or basil leaves
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Instructions to make Courgette & Pancetta Penne Carbonara:
- Put a large pan of salted water on to boil.
- If you have thick courgettes, you'll want to cut them down by either halving or even quartering them lengthways. Then slice them into pieces similarly sized to the penne.
- Add the penne to the boiling water and cook according to packet instructions. I prefer to aim for al dente!
- To make the carbonara sauce… - - Separate the egg yolks and put them in a bowl. Discard the whites. (I sometimes use the eggs whole, but yolk-only is the traditional way!) - - Add the cream and grate in half the pecorino cheese. Mix together with a fork. - - Season lightly with sea salt and black pepper, and put to one side for later.
- Heat a large frying pan and add a splash of olive oil. Fry the pancetta until dark brown and crisp. (I personally like to fry them with a bit of garlic, but this is very much not traditional!)
- Add the sliced courgette to the frying pan. And add a pinch or two of black pepper.
- This is an important step to get right… - - When the pasta is cooked, drain it, and reserve some of the cooking water. (I like to catch some of the water by putting the colander on top of a mug while I drain.) - - While the pasta is still very hot (be quick!), toss the pasta in the pan with the courgettes and bacon. Then quickly remove from the heat, add a little bit of the reserve pasta water, and add the carbonara sauce. Stir together quickly. Keep it moving and do not let the eggs set/scramble.
- While tossing the pasta, add a little more of the grated pecorino. (Retain the rest of the pecorino for serving on top of the pasta.) At this stage also consider adding some more of the reserve water if the pasta's not silky enough.
- Serve the pasta into dishes. Add grated pecorino on top (as per your guest's preferences), cracked black pepper, and sprinkle your favourite green herbs on top (basil or thyme).
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