By Ben Kat
BenKat’s Summery Pasta Carbonara
Delicious and easy to make. Can also be served with a poached egg on top. Pair with an oaked Chardonnay or a light Pinot Noir.
Updated at: Wed, 09 Apr 2025 02:32:42 GMT
Nutrition balance score
Unbalanced
Glycemic Index
52
Low
Glycemic Load
46
High
Nutrition per serving
Calories913.3 kcal (46%)
Total Fat20.4 g (29%)
Carbs88.1 g (34%)
Sugars8.9 g (10%)
Protein22.8 g (46%)
Sodium427.3 mg (21%)
Fiber4.3 g (15%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
200gspaghetti
or tagliatelli
75gstreaky bacon
1egg yolk
2 Tbspthickened cream
20gparmesan grated
½ tspgarlic
1zucchini
medium, thickly sliced
1spring onion
sliced
½ Tbspolive oil
green salad
to serve
Wine Pairing
Instructions
To make the Carbonara
Step 1
Cook the pasta in a large saucepan, for about 12-15 minutes
Step 2
Meanwhile, cook the bacon for about 15 minutes in a preheated 180 Celsius fan oven, turning once, until crisp
Step 3
Cool the bacon and cut it into pieces
Step 4
In a bowl, mix the egg yolk, cream and parmesan
Step 5
Turn off the heat and drain the pasta, saving a bit of the cooking water. Return the pasta to the saucepan.
Step 6
Stir in the cream mixture and add the bacon. Add a little reserved water if it’s too thick. Season.
To make it summery, while steps 1 and 2 are happening…
Step 7
Heat the olive oil in a frying pan and fry the courgette for about 8 minutes, turning once, until golden.
Step 8
Add the garlic and spring onion and cook for about 30 seconds more
Step 9
Set aside and then stir into the cooked Carbonara mixture.
Finally…
Step 10
Serve with a green salad, and extra Parmesan
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