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Courgetti Carbonara

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Ingredients

Adjust Servings:
2 Egg yolks
200g Parmesan
2 Tbsp Cream
Salt and pepper to season
150g Streaky bacon Back bacon is also good
1 clove Garlic
400g (5-6 medium courgettes, spiralised) Courgette

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Courgetti Carbonara

Creamy and delicious

Light and creamy way of using up courgettes

Features:
  • Gluten Free
Cuisine:

Ingredients

Directions

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This creamy light dish is a great alternative for pasta making it vegetarian and gluten free. This dish is hugely flexible you can even add pasta if you want to make it more filling.

Steps

1
Done

Cut up bacon in to similar sized pieces so the cook evenly. Then separate the egg yolks from the egg white and spiralise the courgette using a food processor.

2
Done

Fry the bacon with a dash of olive oil in a large non-stick frying pan over medium heat until golden and crispy. Stir in the garlic and cook for another minute.

3
Done

While the bacon cooks, whisk together the egg yolks, cream and grated Parmesan along with a pinch of salt and freshly ground black pepper and set aside.

4
Done

Add in the courgettes to the bacon, turn up the heat to medium-high, toss well and allow to cook for 1 minute. Remove from the heat, add in the cream mixture and stir well so that it coats the courgetti but the eggs don't scramble (you are aiming for a thick, glossy, creamy sauce).

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