Rigatoni alla carbonara with courgette

main dish quick recipes
Total: 30 min. | Active: 30 min.
lactose-free

Whenever I visit Rome, the same three things are always on my to-do list – eat pasta all'amatriciana, alla gricia and alla carbonara! The eternal city captivates me afresh every time. Not just the delicious food, but also the history, architecture, vibrant life and unique light of Rome capture my heart. This recipe was inspired by my latest trip to Rome and the courgette makes this carbonara a fabulous summer dish.

Recipe by:
Daniela Bieder – daniela CULINAIRE

Ingredients

for 4 person

Bacon and courgette
80 g bacon strips, cut into strips
500 g courgettes, cut into approx. 3 cm long sticks
¼ tsp salt
Egg mixture
2  fresh eggs
2  fresh egg yolks
50 g Pecorino romano, finely grated
50 g grated Parmesan
¼ tsp pepper
Rigatoni
300 g pasta (e.g. Rigatoni)
  salted water, boiling

How it's done

Bacon and courgette

Without adding any oil, gently fry the bacon in a non-stick frying pan until crispy. Remove the bacon, drain on kitchen paper, set aside. Fry the courgettes in the bacon fat for approx. 5 mins., stirring occasionally, season with salt. Put the pan to one side.

Egg mixture

Whisk the eggs and egg yolk in a bowl with the cheese and pepper.

Rigatoni

Cook the rigatoni in boiling salted water until al dente, drain and reserve approx. 100 ml of the cooking water. Add approx. 2 tbsp of the cooking water to the egg mixture, stir until smooth. Add the hot pasta and egg mixture to the pan of courgettes, mix. Add a little of the cooking water if necessary. Mix in the bacon at the end.

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