Tagliatelle and courgette spaghetti, carbonara style
Classic pasta: tagliatelle mixed with courgette "spaghetti", and like for carbonara, with a sauce of egg yolks, cream, lemon juice and fried ham.
292K 4.4/5 based on 27 reviews
Last modified on: February 21th 2011
Keywords for this recipe:For 4 people, you will need:
- 1
300 g tagliatelles - 2
2 courgettes - 3
1 chicken stock cube - 4
2 egg yolks - 5
150 ml liquid cream - 6
50 g Parmesan (Parmigiano Reggiano) - 7
2 slices smoked ham - 8
½ lemon - 9
4 tablespoons olive oil - 10
salt - 11
pepper - Total weight: 1,235 grams
Change measures:
Times for this recipe
Preparation: 35 min.
Cooking: 18 min.
All in all: 53 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 5 min.
Wash 2 courgettes, dry them and cut off the ends.
Stage 2 - 10 min.
Make courgette "spaghetti" by grating over a mandoline.
Stage 3
You should get green and white spaghetti, if they are only white, give courgette a quarter tour.
If you don't have a mandolin, you can replace "spaghetti" by small pieces.
If you don't have a mandolin, you can replace "spaghetti" by small pieces.
Stage 4 - 3 min.
Boil a large pan of salted water, then add 1 chicken stock cube.
Stage 5 - 3 min.
C cook courgettes for 2 or 3 minutes, so that they are still a bit crunchy.
Stage 6 - 5 min.
Then cool under cold water and drain.
Stage 7 - 1 min.
Put 2 slices smoked ham in a hot pan, without fat, for about 30 seconds to fry lightly.
Stage 8 - 5 min.
Then cut each slice into pieces.
Stage 9 - 8 min.
Cook 300 g tagliatelles in boiling salted water, then drain.
Pour 4 tablespoons olive oil into a large pan, heat and add tagliatelle.
Pour 4 tablespoons olive oil into a large pan, heat and add tagliatelle.
Stage 10 - 2 min.
Add ham and cougette spaghetti.
Stage 11 - 3 min.
Mix well and heat through for 2 or 3 minutes.
Stage 12 - 5 min.
Mix 2 egg yolks, 150 ml liquid cream, a tablespoon lemon juice, 50 g Parmesan (Parmigiano Reggiano), salt and pepper.
Stage 13 - 3 min.
Stage 14
Serve piping hot (heat serving plates), with a basil leaf and a bowl of Parmesan for guests who want to add more.
Remarks
You can replace tagilatelle by any other pasta of your choice, but if possible use fresh, it's so much better.
Keeping: Several days in the fridge, in a closed jar.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 80 30 % | 210 20 % | 160 30 % | 2,640 130 % | 11,050 130 % |
| Per 100 g | 6 2 % | 20 2 % | 10 2 % | 210 10 % | 900 10 % |
| Per person | 20 8 % | 50 5 % | 40 6 % | 660 30 % | 2,760 30 % |
How much will it cost?
- For 4 people : 5.53 €
- Per person : 1.38 €
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Tagliatelles
Like these other recipes: Tagliatelle with rillons and tomatoes, New York style pasta, ... See them all 2
Liquid cream
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Parmesan (Parmigiano Reggiano)
Like these other recipes: Cashew-nut and Parmesan biscuits, Special Parmesan baguettes, Spinach and chick peas "à la milanaise", Purple Pesto, Spring Bread, ... See them all 52
Olive oil
Like these other recipes: Scallops with sorrel and Noilly Prat, Preserved lemons, Carbonnade, Kérinou slices, Bruschetta and mozzarella, ... See them all 505
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