Courgette carbonara with wholewheat spaghetti
0 minutes
0 minutes
Makes: enough for 3 adults (or 2 adults and 2 kids)
  • 2 courgettes, grated
  • 3 cloves of garlic, crushed
  • 250 ml double cream
  • 100 g Parmesan, grated
  • 3 egg yolks
  • 300 g wholewheat spaghetti
  • 1 tablespoon Olive oil
  • salt and pepper
  • More parmesan to serve

Bring a large pot of water to the boil, add salt. Tip in pasta and cook till al dente. Drain - but reserve some pasta cooking water in a mug. Grate the courgettes and, using a clean tea towel, tip the courgettes onto it, then squeeze to take out extra water. Heat the oil in a frying pan. Gently soften the crushed garlic for a few minutes. Don't let it brown. Add the grated courgette and cook that too, without colouring. It won't take long at all. 5 minutes should do it. You can take it off the heat when you think it's done. In a mixing jug, add the yolks (you could use the whites for meringues or an egg white omelette), and mix the cream and parmesan. You're not going to cook this sauce - it 'cooks' on the hot pasta. Tip the courgette and garlic mix into the cooked and drained pasta, and add the cream/cheese/egg mixture. Using tongs or similar, toss the pasta, combining it well. Season. Toss again. Use a little pasta water, just a small splash, to prevent the creamy sauce going claggy. Let the pasta sit, maybe with the heat on very low, whilst you keep tossing - the sauce needs to soak into the pasta and takes a few minutes. Serve with lots of black pepper and more parmesan. I cut my kids' spaghetti up with scissors to make it easier to eat.


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Hi! I’m Rachel Brady and I am a family food blogger. My blog, Well Worn Whisk, is all about helping mums (and dads) cook delicious meals from scratch for their family - without too much stress, faff or bother. My recipes are really quick (or really slow but quick to prepare), wholesome, diverse and hopefully delicious.

Learn more about Rachel on her blog.