“A super smart, good value midweek supper for two, with added veg to make it healthier”
- 100 g cubetti di pancetta
- 2 medium courgettes, grated (approx 500 g)
- 1 garlic clove, crushed
- 1 egg yolk
- 90 ml soya cream
- 50 g parmesan, finely grated
- 300 g fettucine
Cook the pancetta in a dry, non-stick pan until crisp and golden (it’ll give off enough fat to cook itself). Add the courgette and garlic and cook for 8 minutes or until the courgette is softened. Whisk the egg, cream and parmesan and season with pepper. Cook the pasta following the pack instructions, then lift out of water with tongs straight into the courgette pan.
Toss well over the heat then take off the heat and toss with the egg / cream mix, adding 2-3 tbsp of the pasta water until you have a nice emulsified sauce.
Source : Derived from Olive Magazine : October 2009
Servings/Yield : 2 servings
Difficulty : Easy
Cuisine : European : Mediterranean : Italian
Course : Main
Preparation Times : Ready in: 30 Minutes
Nutritional notes : Per serving : 562 kcalories, protein 27.4g, carbohydrate 58.6g, fat 25.9 g, saturated fat 12.2g, fibre 3.1g, salt 2.12 g
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