Courgetti carbonara

This is my healthier take on this popular Italian dish and it just had to be courgetti, the modern foodie’s go-to spaghetti.

Serves 2

Ingredients

• 80g/2 3/4 oz pancetta
• 1–2 garlic cloves, finely chopped
• 40g/1 1/2 oz Greek yoghurt
• 2 eggs
• 30g/1oz Parmesan, grated
• 1 tsp finely chopped parsley
• 2–3 courgettes (zucchini), either spiralized or cut lengthways into very fine shreds
• Himalayan salt and ground black pepper

Method

1. Add the pancetta to a deep frying pan and lightly sauté over a medium heat until cooked, then add the garlic and cook until golden. Remove the pan from the heat and set aside.

2. Put the yoghurt, eggs, 20g/3/4 oz of the Parmesan and the parsley in a bowl and, using a hand-held whisk, mix together.

3. Place the pan with pancetta back over a low heat, add the courgettes, mix and cook for 1 minute before stirring in the egg mixture. Combine well and serve with the remaining grated Parmesan and salt and pepper to taste.

Tips and notes

Although we use courgetti here for a healthy, gluten-free twist, brown rice pasta is also great in its place for a more filling dish!

From Coconut Oil: Recipes for Real Life. Recipe text © 2016 Lucy Bee Limited.