Keziah, another pasta dish! But this is saved from being vegetarian by the inclusion of some pancetta.
I’m doing this while your mother is pursuing her lost youth in Aberystwyth.
6 medium courgettes
4 large egg yolks
100ml double cream
2 good handfuls of freshly grated parmesan cheese
Salt and pepper
12 thick slices of pancetta or smoked streaky bacon, cut into chunky lardons
A small bunch of fresh thyme, leaves picked.
Slice the courgettes into pieces roughly the size and shape of the penne.
Put some water on to boil and cook the penne according to the pack instructions.
To make your carbonara sauce, put the egg yolks into a bowl, add the cream and half of the parmesan, and mix together with a fork. Season lightly and put to one side.
Heat some oil in a large frying pan and fry the pancetta until crisp. Add the courgette slices and plenty of black pepper. Sprinkle in the thyme leaves and fry until the courgettes turn lightly golden and have softened slightly.
When the pasta is cooked, drain it, reserving a little of the cooking water. Toss the pasta in the pan with the courgettes and bacon. Then remove from the heat and add a ladleful of the reserved cooking water and your creamy sauce. Stir together quickly. There is no need to cook any further otherwise the eggs will scramble.
Sprinkle in the rest of the cheese and serve.
Image found here