This recipe uses my trusted spiralizer and is a great light, low-carb alternative to the real deal. It tastes pretty good and as long as the courgette is cooked al dente has a similar texture to pasta. This is a nice light lunch or dinner for the (hopefully) warmer spring months and also a good way to use up any left over white wine (as if!).
As per you can scale up or down the recipe – this is enough to serve 2 people
Courgette Spaghetti Carbonara
- 3 x courgette
- 4 x rashers of smoked bacon
- Bunch of spring onion
- 1 x small glass of dry white wine
- 1 x egg
- 1 x tablespoon of half-fat creme fraiche
- 1 x tablespoon of garlic olive oil
- Salt and Pepper
- Parmesan to serve
Spiralize your courgette using the large noodle disk/cutter and put to one side.
Finely slice the greens of your spring onions and remove all visible fat from bacon and dice. In a small bowl combine the creme fraiche and egg, and season with salt and pepper. Heat the garlic olive oil in large non stick frying pan on a medium heat and add your bacon and spring onion, stir fry for 5 minutes until the bacon is slightly brown and the spring onions softened.
Pour in the small glass of white wine, season, turn down the heat and bubble on low for a few minutes until the wine is almost evaporated. Add your courgette, stir to combine in the bacon/wine/spring onion and fry for a minute or so to just heat through the courgette.
Remove from the heat and stir through your egg/creme fraiche mixture – you are just warming this through so the egg isn’t raw but you don’t want scrambled egg!
Serve with parmesan and some more black pepper.
palmernoms 