This recipe is a light, spring twist on a normal carbonara. Slightly healthier with no creme freche or cream and more veggies – also no added salt.
Broad Beans are added to this recipe – i LOVE broad beans – despite the effort of cooking them and de-podding them as they cook they are so worth the effort. Not only are they are great source of vegetable protein and fibre so they give us energy and keep out digestive system ticking along, they are also packed with vitamin B – this is good for pregnancy, helps cell strength and finally are a great source of calcium, manganese and iron.
The dish was delicious, rich sundried tomatoes and salty, crispy pancetta were balanced with the creaminess of the broad beans and parmesan and the tang from the lemon juice and zest. Fresh herbs were added for extra freshness especially mint, which goes so well with pancetta, parmesan and the beans.
1 courgette – spiralized for courgetti
1 serving wholewheat spaghetti
100g pancetta cubes
1 clove garlic – finely diced
Juice and Zest of 1/2 Lemon
8 sundried tomatoes – sliced
200g Broad Beans
1 egg – beaten
Handful of Parmesan – grated
Handful of fresh mint and fresh parsley – chopped
Pop the spaghetti in a pan to cook in boiling water for 8 minutes until al dente.
Cook the pease and broad beans in a pan of boiling water for 3-4 minutes and shell the beans discarding the skins.
Get yourself a frying pan and in a little olive oil, fry the pancetta until slightly crispy, as the pancetta starts to caramelise, add the garlic. Once cooked, remove from the pan and set to one side.
In a large mixing bowl, mix the courgetti, tomatoes, lemon juice and zest and herbs.
Next pop the cooked pasta into the large frying pan (utilise that pancetta and garlic oil for extra flavour) on a very low heat and add the egg. Keep mixing through and add the pancetta and garlic. As the egg scrambles and mixes through the pasta add the courgetti and tomatoes and mix everything together. The egg should lace through the dish
providing a creamy element and tying all the other ingredients together. Finally scatter over the parmesan and stir through. Try not to leave the pan on the heat after the egg is cooked through as the dish could overcook and there is a risk it could all turn to mush when you want to retain that light, fresh, zing.
Every evening as I walk home from the tube, I call my parents to hear about their days and tell them about my day, usually whinge to them, find out what they are having for dinner and tell them what we are cooking…..today this is when the trouble started!
I declared to Dad that we were having courgetti with a tomato, n’duja and ricotta sauce. “What’s N’Duja?” I tried explaining that its a spicy sausage paste, similar in texture to a coarse pate that almost liquifies when cooks. It tastes like spicy chorizo and is common in Italian and Spanish cooking – I have had it on pizzas, in pasta and on bruschetta. Dad was confused and couldn’t understand asking silly questions like “is it meat?” and “is it liquid pate?”. Well Dad – here is a blog to teach you all about it!
N’Duja is a spicy, spreadable pork salami from Italy. The pork meat is chopped finely, mixed with roasted pepper and chilli spices and cured in the same way chorizo is.
Tonight I cooked courgetti with a spiced tomato sauce and it was delicious!
2 large courgettes – spiralized
2 garlic cloves – finely diced
200g Cherry Tomatoes
8 Fine Asparagus – sliced
Ricotta to serve
Fry the tomatoes in a frying pan until charred and mash-able. Add a drizzle of olive oil to the pan and add the garlic. As the tomatoes burst and the juice adds extra moisture to the pan, stir in the n’duja and asparagus. Let the n’duja dissolve into the sauce – add a little extra water to loosen if necessary. Once the sauce is a thick consistency and the n’duja is incorporated add the courgetti and coat with the sauce.
As the n’duja is so spicy and smoky I added a few small dollops of ricotta to stir through to tone down the heat and add some creaminess to the sweet tomato sauce.
It’s been soooooo long since I shared a post – I now have some good recipes saved up to share.
I thought I would start with something seasonal, healthy, light and tasty – Courgetti!
Elix bought us a spiralizer and it fast became our favourite toy! The below recipe is our favourite but Courgetti can also be paired with any pasta sauce or maybe the Tuna Meatballs that I have mentioned before.
Ingredients (for 2 servings)
2 large Courgettes
200g Cherry Tomatoes
1 clove Garlic crushed
6 Anchovy fillets – chopped
Chilli – either fresh or dried your choice!
Handful of Basil torn
Salt & Pepper
Pinenuts – a handful toasted
Parmesan – grated
Start by spiralizing the courgettes into spaghetti shape and leave in a large bowl with. sprinkle of salt.
Fry the tomatoes whole in a pan with no oil, as they start to char slightly add the anchovies, garlic and chilli with a drizzle of olive oil. As the tomatoes start to soften mash them adding a few drops of water to help a sauce form.
Once a tasty, rich sauce has formed, add in the courgetti and heat through.
Serve with the basil, parmesan and pinenuts scattered on top for extra sweetness and texture.