Courgette Carbonara

Carbonara is an Italian pasta dish based on eggs, pecorino, black pepper and guanciale (use pancetta when guanciale is not available).  Carbonara is derived from the Italian word for charcoal, some believe that the dish was first made as a hearty meal for Italian charcoal workers.  This version has the added benefit of vegetables and fresh or homemade pasta really makes this dish.  Courgettes are a good source of manganese (helps to keep bones strong and healthy) and vitamin C along with magnesium, vitamin A, potassium, copper and folate (support red blood cell production and help prevent anemia).  If you like this recipe, then you might also like Spaghetti Alla Carbonara.

Serves 2
recipe from Jamie Magazine Recipe Yearbook
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2 large free-range eggs
30ml crème fraiche
25g freshly grated Parmesan cheese (I like a bit more)
2 teaspoons olive oil
60g pancetta, cubed (you can also use smoked bacon)
1/4 red onion, sliced
1/2 yellow courgette (zucchini), julienned
1/2 green courgette (zucchini), julienned
grated zest of 1 lemon
baby or chopped herbs, to serve

Pasta:
150g Italian ’00’ flour
50g semolina
2 medium-size free-range eggs

To make the pasta, mix the flour and semolina in a large bowl.  Make a well and break in the eggs.  Combine with a fork, then knead the dough for 5 minutes.  Shape into a ball, warp in clingfilm and refrigerate for 30 minutes.  When you’re ready, put the dough through a pasta maker.  If you don’t have one, simply roll the dough into sheets about 2mm thick, then cut into thin strips.

In a bowl, beat the eggs with the crème fraiche, most of the parmesan and a grind of black pepper.  Heat the olive oil in a heavy-based frying pan and fry the pancetta until crisp.  Add the onion and fry for a further 2 minutes.  Boil the a large pan of salted water and cook pasta for 3 minutes or until al dente.  Meanwhile, add the courgettes to the pancetta mixture and allow them to wilt.  When the pasta is cooked, drain it, reserving a little water, and add both to the pan with the courgettes, tossing to combine.  Remove pan from the heat and pour over the egg mixture.  Gently combine, allowing the sauce to thicken.  Serve immediately, scattered with the remaining parmesan, lemon zest and some baby or chopped herbs.

The Culinary Chase’s Note:  Make sure you don’t let the julienned courgettes sit too long before adding to the pan as the starch will come out and won’t make for a pleasant taste.  The lemon zest picks this dish up and compliments the parmesan cheese.  My Italian friend once told me that the carbonara sauce is the tell-tale sign for him of a good or bad Italian restaurant.  Jamie Oliver says it’s very important to get this bit right or your carbonara could end up ruined. You need to work quickly. When the pasta is cooked, drain it, reserving a little of the cooking water. Immediately, toss the pasta in the pan with the courgettes, bacon and lovely flavors, then remove from the heat and add a ladleful of the reserved cooking water and your creamy sauce. Stir together quickly. (No more cooking now, otherwise you’ll scramble the eggs).  This is what my friend was referring to.   Enjoy!


By the Glass Wine Tasting Note: Good things never go out of style. This delicious, yet comforting dish, begs for a cool climate Chardonnay. One with just a hint of oak will marry nicely with the pancetta component of the dish. To my taste, I’d head north Florence to the hillside vineyards of the Pomino DOC for the right mix of elegant, palate cleansing acidity and hints of complimentary oak. For red wine lovers; eggs and tannins are not a good mix. Opt for lighter styles with nice zingy acidity such as Chianti (Tuscany) or lighter Barbera (Piedmont).