Courgettes are in season at the moment so I love to use them in as many recipes as possible. They are incredibly versatile being perfect for salads, roasting and sauteing but today I used them for pasta.
Ingredients (Serves 4-6)
500g Fresh Spaghetti
150g Mushrooms
2 Courgettes
4 rashers of bacon
2 egg yolks
100ml olive oil
1 tsp Thyme
1 tsp Oregano
2 tsp Garlic Puree
Put a pan of water on to boil. Slice the mushrooms, courgettes and bacon and lightly fry in some olive oil. When the courgettes begin to soften add the pureed garlic and the herbs and stir through. Keep and eye on it because If the garlic burns it can taste bitter. Put the spaghetti into the pot of boiling water (fresh pasta will only take a couple of minutes). Whisk the egg yolks in a bowl with the olive oil until it has emulsified. Drain the spaghetti and stir in the courgette mixture. Take off the heat and pour in the egg/olive oil emulsion, stir through thoroughly, season with salt and pepper and serve.
Food space 