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Spaghetti carbonara with courgette & fresh basil
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150g essential Waitrose Spaghetti
Knob of butter
1 clove garlic, crushed
1 shallot, finely chopped
1 large courgette, coarsely grated
1x ½ x 25g pack fresh basil
2 free range eggs
100g Waitrose Crème Fraîche
25g grated Parmigiano Reggiano, plus extra to serve
1. Cook the pasta in a large pan of boiling water according to pack instructions.
2. Meanwhile, heat the butter in a frying pan and cook the garlic, shallot and courgette for 6–8 minutes until softened and slightly golden. Set aside a few small basil leaves and shred the remainder. Stir the shredded basil into the courgette mixture and cook for a few seconds.
3. Beat together the eggs, crème fraîche, Parmigiano Reggiano and some coarse black pepper.
4. Drain the pasta and return to the pan (off the heat). Add the courgette and eggs mixtures to the pan and toss well together until the heat of the pasta has thickened the sauce. Divide between two bowls, scatter with the basil leaves and a little more Parmigiano Reggiano to serve.
This intriguing blend of three traditional Campania grapes is delicious with this dish: Triade Fiano /Falanghina / Greco 2010 Campania, Italy.
Typical values per serving:
Champteloup Sauvignon Blanc
This recipe was first published in May 2012.