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.
299 K 4.4/5 (27 reviews)
55 min.
Easy
12 people
11 IngredientsLast modified on: February 21th 2011
For 12 people, you will need:
- 1
4 cups tagliatelles - 2
6 courgettes - 3
3 chicken stock cubes - 4
6 egg yolks - 5
2 cups liquid cream - 6
2⁄3 cup Parmesan (Parmigiano Reggiano) - 7
6 slices smoked ham - 8
2 lemon - 9
12 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 6 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 3 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 6 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 4 cups tagliatelles in boiling salted water, then drain.
Pour 12 tablespoons olive oil into a large pan, heat and add tagliatelle.
Pour 12 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 6 egg yolks, 2 cups liquid cream, a tablespoon lemon juice, 2⁄3 cup 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 | 230 RDI=90 % | 640 RDI=60 % | 490 RDI=70 % | 7,920 RDI=400 % | 33,160 RDI: 400 % |
| 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 12 people : 16.60 €
- 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: New York style pasta, Tagliatelle New Zealand style, Tagliatelle with rillons and tomatoes, ... See them all 3
Liquid cream
Like these other recipes: Fresh spinach with cream, Lemon and lime cakes, Fillets of sole Dieppoise, Risotto-style celeriac, Sliced veal with leeks and mushrooms, ... See them all 169
Parmesan (Parmigiano Reggiano)
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Olive oil
Like these other recipes: Cauliflower coconut curry, Eggs meurette, French-style peas, Eggs with tomatoes and courgettes, Pea risotto "Mantecare", ... See them all 519
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