Spaghetti with courgette carbonara

It is easy and quick to make. It takes 5 minutes to prepare and 10 minutes to cook. I followed Pasta Evangelists’ cookbook recipe. The ingredients I used are:

• 200g spaghetti

• 2 tbsp olive oil

• 1 garlic clove, finely chopped

• 2 courgettes, roughly diced

• 2 medium egg yolks

• 50g cheese, grated

• 15g parsley

• Salt

• Black pepper

Method:

• Add 2L water (1L for every 100g of pasta) and salt to a saucepan on medium heat and bring to boil. Then add the spaghetti and let it cook until al dente.

• Add the 2tbsp oil to a pan on medium heat and toss the garlic in. Sauté for 1-2 minutes, then remove the garlic from the pan.

• Add the courgettes to the same pan, season with salt to taste and black pepper, and cook for 5 minutes, stirring occasionally.

• Gently whisk the egg yolks in a bowl. Add the cheese to the mixture, and lightly season with salt and pepper. Continue whisking until a smooth texture I obtained.

• Once the pasta is cooked, drain it and toss it to the pan with the courgettes. Store 1 cup of the pasta water for later. Mix the pasta and courgettes thoroughly, add the parsley and turn off the heat.

• Gradually add the egg mixture all over the pasta, stirring quickly. Add a splash of stored pasta water if the mixture is dry and toss vigorously.

• Serve a generous portion, and garnish with black pepper. Buon appetito!