Courgette Carbonara - Four Oaks Allotments
- Put a large pan of salted water on to boil. - Halve and then quarter any larger courgettes lengthways.
Ingredients
- 6 medium green and yellow courgettes
- 500 g penne
- 4 large free-range eggs
- 100 ml single cream
- 1 small handful Parmesan cheese
- olive oil
- 6 lices higher-welfare back bacon
- 15 g fresh thyme (1/2 bunch)
- a few courgette flowers (optional!)
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