Courgette Carbonara

Here's yet another quickie. I rustled up this vegetarian take on spaghetti carbonara a few weeks ago during one of my huge carb cravings. Again, it's a really simple dish but really tasty. I made quite a low-fat version but you could podge it up a bit by swapping the creme fraiche for single cream. And of course  by adding bacon. But honestly, for a speedy lunch, this simple dish satisfies. I adore a classic carbonara (and I promise to post my easy peasy fool proof method the next time I make it) but this is a lighter take on it, still rich and silky but not too guilt inducing. 

Courgette Carbonara

For 2. Ish.

(Once again, I can't give you exact quantities of ingredients - I just went on instinct and chucked stuff in.)

Spaghetti, enough for two
Large courgette (or two small) grated
Glug olive oil
2 cloves garlic, minced
One egg
Large handful grated parmesan
Dollop creme fraiche (I used low-fat, ho hum)
Big pinch ground black pepper

- Put the spaghetti on to cook in well salted water.

- Gently saute the courgette and garlic in olive oil. Don't brown it, just soften a little. Stop before it gets mushy.

- In a small bowl, combine the egg, parmesan, creme fraiche and pepper.

- When the pasta is cooked, add it to the courgette pan and pour on the sauce. With heat on very low, stir it all together for 1 minute, then turn off the heat (before it turns to scrambled egg) and serve.

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