Gluten free and full of goodness recipe for Courgetti Carbonara
2 egg yolks
2 Tbsp grated parmesan
2 Tbsp cream
Salt and freshly ground black pepper, to season
150g streaky bacon, cubed
1 small clove garlic, crushed
400g courgette noodles (5-6 medium courgettes, spiralised)
Fry the bacon with a dash of olive oil in a large non-stick frying pan over medium heat until golden and crispy. Stir in the garlic and cook for another minute.
While the bacon cooks, whisk together the egg yolks, cream and grated Parmesan along with a pinch of salt and freshly ground black pepper and set aside.
Add in the courgettes to the bacon, turn up the heat to medium-high, toss well and allow to cook for 1 minute. Remove from the heat, add in the cream mixture and stir well so that it coats the courgetti but the eggs don’t scramble (you are aiming for a thick, glossy, creamy sauce).
Serve immediately, sprinkled with a little extra grated Parmesan.
Recipe provided by Sarah Graham, recipe creator and cookbook author. Visit the Sarah Graham food blog to see more, and keep turned for her latest cookbook out in April 2017.