Carbonara with bacon, beans & courgette

Name: Carbonara with bacon, beans & courgette
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Ingredients: 180 g spaghetti; 100 g baby broad beans or peas; 1 tbsp olive oil; 1 courgette, halved lengthways and sliced into half moons; 2 garlic cloves, halved; 5 Waitrose 1 Free Range Unsmoked Streaky Bacon rashers, chopped; 1 British Blacktail Free Range Medium Egg yolk; 20 g finely grated parmigiano reggiano; 3 tbsp single cream; ½ lemon, juice

Silky carbonara is perfect for a speedy dinner, and is really simple to make at home. Here we've added baby broad beans, courgettes and a spritz of lemon to cut through the salty, creamy richness.

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Serves2
CourseMain meal
Prepare10 mins
Cook15 mins
Total time25 mins

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Ingredients

180g spaghetti
100g baby broad beans or peas
1 tbsp olive oil
1 courgette, halved lengthways and sliced into half moons
2 garlic cloves, halved
5 Waitrose 1 Free Range Unsmoked Streaky Bacon rashers, chopped
1 British Blacktail Free Range Medium Egg yolk
20g finely grated parmigiano reggiano
3 tbsp single cream
½ lemon, juice

Method

Bring a large pan of water to the boil. Add the spaghetti and simmer for 5 minutes, then add the beans (or peas) and simmer for 3 more minutes. Scoop out a mugful of the cooking water, then drain the pasta and beans and set aside.
Meanwhile, heat the oil in a large non-stick frying pan over a medium-high heat and fry the courgette and garlic for 3-4 minutes until just golden. Tip onto a plate and discard the garlic. Return the pan to the heat with the bacon; fry for 4-5 minutes until golden. In a bowl, use a fork to mix the egg yolk, cheese and cream; add a good grinding of black pepper.
Tip the drained pasta and beans into the bacon pan and toss together. Take the pan off the heat, add 6-8 tbsp of the pasta cooking water and the yolk-cheese mixture. Stir everything until combined. Add the courgette and lemon juice and serve immediately.

Cook’s tip

There’s no need to remove the outer skin from baby broad beans. If you’re using larger, more mature broad beans, simmer them separately to the pasta then slip them from their skins before adding to the bacon pan with the pasta.