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.
304 K 4.4/5 (27 reviews)
55 min.
Easy
2 people
11 IngredientsLast modified on: February 21th 2011
For 2 people, you will need:
- 1
2⁄3 cup tagliatelles - 2
1 courgette - 3
½ chicken stock cube - 4
1 egg yolk - 5
1⁄3 cup liquid cream - 6
2 tablespoons Parmesan (Parmigiano Reggiano) - 7
1 slice smoked ham - 8
¼ lemon - 9
2 tablespoons olive oil - 10
salt - 11
pepper
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Times for this recipe
Preparation: 35 min.
Cooking: 20 min.
All in all: 55 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 1 courgette, 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 ½ 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 1 slice 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 2⁄3 cup tagliatelles in boiling salted water, then drain.
Pour 2 tablespoons olive oil into a large pan, heat and add tagliatelle.
Pour 2 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 1 egg yolk, 1⁄3 cup liquid cream, a tablespoon lemon juice, 2 tablespoons 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 | 40 RDI=20 % | 110 RDI=10 % | 80 RDI=10 % | 1,320 RDI=70 % | 5,530 RDI: 70 % |
| Per 100 g | 6 RDI=2 % | 20 RDI=2 % | 10 RDI=2 % | 210 RDI=10 % | 900 RDI: 10 % |
| Per person | 20 RDI=8 % | 50 RDI=5 % | 40 RDI=6 % | 660 RDI=30 % | 2,760 RDI: 30 % |
How much will it cost?
- For 2 people : 2.80 €
- Per person : 1.40 €
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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: New York style pasta, Tagliatelle New Zealand style, Tagliatelle with rillons and tomatoes, ... See them all 3
Liquid cream
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Parmesan (Parmigiano Reggiano)
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Olive oil
Like these other recipes: Four-tier glasses, Fish fillet with leeks and mustard cream, Hearty leek and sprout soup, New Italian-style peas, Bistro-style red endive salad, ... See them all 531
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