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.
301 K 4.4/5 (27 reviews)
55 min.
Easy
8 people
11 IngredientsLast modified on: February 21th 2011
For 8 people, you will need:
- 1
600 ml tagliatelles - 2
4 courgettes - 3
2 chicken stock cubes - 4
4 egg yolks - 5
300 ml liquid cream - 6
100 ml Parmesan (Parmigiano Reggiano) - 7
4 slices smoked ham - 8
1 lemon - 9
8 tablespoons olive oil - 10
salt - 11
pepper
Change measures:
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 4 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 2 chicken stock cubes.
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 4 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 600 ml tagliatelles in boiling salted water, then drain.
Pour 8 tablespoons olive oil into a large pan, heat and add tagliatelle.
Pour 8 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 4 egg yolks, 300 ml liquid cream, a tablespoon lemon juice, 100 ml 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 | 160 RDI=60 % | 430 RDI=40 % | 330 RDI=50 % | 5,280 RDI=260 % | 22,110 RDI: 260 % |
| 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 8 people : 11.10 €
- Per person : 1.40 €
Change currency: 
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, Tagliatelle New Zealand style, ... See them all 3
Liquid cream
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Parmesan (Parmigiano Reggiano)
Like these other recipes: Mint and pea pesto, Creamy risotto with vegetables , Beet leaf pesto, Crispy rolls with chicken and leek, Seb's Italian-style aperitif slices, ... See them all 59
Olive oil
Like these other recipes: Lumberjack turnovers, Multicoloured cucumber-tomato salad, Fish fillet with preserved lemons, Pumpkin and red-bean tortillas, Croque-monsieur potatoes, ... See them all 527
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