Spaghetti carbonara with courgette & fresh basil

Serves:

 2

Ingredients

150g  Spaghetti
Knob of butter
1 clove garlic, crushed
1 shallot, finely chopped
1 large courgette, coarsely grated
1x ½ x 25g pack fresh basil
2 free range eggs
100g  Crème Fraîche
25g grated Parmigiano Reggiano, plus extra to serve

Method

1. Cook the pasta in a large pan of boiling water according to pack instructions.

2. Meanwhile, heat the butter in a frying pan and cook the garlic, shallot and courgette for 6–8 minutes until softened and slightly golden. Set aside a few small basil leaves and shred the remainder. Stir the shredded basil into the courgette mixture and cook for a few seconds.

3. Beat together the eggs, crème fraîche, Parmigiano Reggiano and some coarse black pepper.

4. Drain the pasta and return to the pan (off the heat). Add the courgette and eggs mixtures to the pan and toss well together until the heat of the pasta has thickened the sauce. Divide between two bowls, scatter with the basil leaves and a little more Parmigiano Reggiano to serve.

Drink recommendation

This intriguing blend of three traditional Campania grapes is delicious with this dish: Triade Fiano /Falanghina / Greco 2010 Campania, Italy.