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.
245,3794.5/5 for 25 ratings
Grade this recipe: Last modified on: February 21th 2011
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 Parmigiano reggiano (Parmesan) - 7
2 slices smoked ham - 8
½ lemon - 9
4 tablespoons olive oil - 10
salt - 11
pepper - Total weight: 1,235 grams
How long does it take?
Time required for this recipe:
Keeping: Several days in the fridge, in a closed jar.
| Preparation | Cooking | Start to finish |
|---|---|---|
| 35 min. | 18 min. | 53 min. |
At what time?
- When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain 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 Parmigiano reggiano (Parmesan), 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.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 2,640 Kcal or 11,053 Kj | 78 gr | 214 gr | 163 gr |
| 132 % | 30 % | 20 % | 25 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 214 Kcal or 896 Kj | 6 gr | 17 gr | 13 gr |
| 11 % | 2 % | 2 % | 2 % |
| Per person | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 660 Kcal or 2,763 Kj | 20 gr | 54 gr | 41 gr |
| 33 % | 8 % | 5 % | 6 % |
How much will it cost?
- For 4 people : 5.53 €
- Per person : 1.38 €
Source
Home made.More recipes?
This recipe uses (among others) | Tagliatelles: You can check-out other recipes which use it, like for example: New York style pasta, ... All |
| Liquid cream: You can get more informations, or check-out other recipes which use it, for example: Chocolate cream with a crunch, irish coffee mousse, Pan-fried scallops and chanterelles with Noilly Prat sauce, Chicken with spinach in a cream sauce , Raw beetroot mousse with walnuts, Little vanilla, clementine and chestnut verrines, ... All |
| Parmigiano reggiano (Parmesan): You can check-out other recipes which use it, like for example: Spaghetti with mussels and basil, Spring Bread, Gratin of purple artichokes, Tomato tatin, Curried prawn risotto, ... All |
| Olive oil: You can get more informations, or check-out other recipes which use it, for example: Tomato feuilleté with pesto, Spicy seafood plancha, Beef braised in reduced red wine, Rabbit civet "à la normande", Stuffed artichokes au gratin, ... All |
Other recipes you may also like
![[French croissants]](/images/vignettes_150/91.jpg)
French croissants
In this famous and highly technical recipe from a piece of yeast-based flaky dough we are going to cut and shape ("roll") croissants.100,1794.8/5 for 5 ratings 2 hours 34 min.
![[Macarons (the original French macaroons) ]](/images/vignettes_150/31.jpg)
Macarons (the original French macaroons)
This recipe really is "of the moment": the success of these small, highly-coloured cakes, in an infinite variety of flavours, is impressive. It's a recipe which needs some care, in order to produce a result worthy of a professional pastrychef. No problem, I will guide you through the recipe,...252,930 714.7/5 for 43 ratings 2 hours 38 min.
![[Confectioner's custard (Crème pâtissière, or French pastry cream)]](/images/vignettes_150/45.jpg)
Confectioner's custard (Crème pâtissière, or French pastry cream)
Quite similar to crème anglaise but much thicker. It is used in many pastries like choux pastry (pâte à choux) or millefeuille.274,168 303.8/5 for 37 ratings 36 min.
![[Tartiflette]](/images/vignettes_150/62.jpg)
Tartiflette
A personal version of a classic recipe from Savoy.96,917 14.6/5 for 11 ratings 1 hour 27 min.
![[Hamburgers]](/images/vignettes_150/117.jpg)
Hamburgers
Hamburgers don't have to be the greasy flabby things you find in fast-food outlets, well-made they can be excellent. It's a very convivial recipe as everything goes on the table, and everyone assembles their own burger according to personal taste.86,5194.8/5 for 20 ratings 33 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2020-01-26)
Note: We'll never share your email with anyone else.
Follow this recipe (as 2 people already do)
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.Note: We'll never share your email with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.
Post your comment or question