LEMON AND COURGETTE CARBONARA
You don’t have to use pancetta in a classic carbonara pasta dish. Try Letitia Clark’s summer recipe, which pairs bright lemon zest with courgettes that have been cooked until they’re soft and...
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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.theenglishgarden.co.uk.
Ingredients
- 4 tablespoons extra virgin olive oil, plus extra to serve
- 1 garlic clove, bashed
- 2 medium or 3 small courgettes sliced in half lengthways, then into half-moons
- Sea salt
- 180 g (61/2 oz) pasta of your choice
- 1 egg plus 2 egg yolks
- 4 tablespoons grated pecorino (or Parmesan)
- Zest of 1 small lemon and juice of ½ a lemon
- Basil leaves, to serve
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