How To Cook A Classic Pasta Dish! Courgette Carbonara Recipe By Jamie Oliver

How to make a courgette Carbonara by Jamie Oliver!
Courgettes are in peak season here in the UK, so whether you’ve been growing them in your garden or picked some up at the supermarket, here’s a delicious recipe to help you make the most of them!
This recipe featured in Jamie Oliver’s At Home Series.

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Classic Pasta Dish – Courgette Carbonara!
I’m going to do one of the all-time classic pasta dishes. I’m going to do a carbonara. 
Right, there’s a couple of vegetables that work incredibly well with it. And one of them is 
Mr. Corette. The other one actually is asparagus, which is delish with it. Have a look at this. 
So, I’ve got a nice thickly cut piece of panetta or you could use smoky bacon. I’ve got five 
slices here. I’m going to do two portions, two very generous portions. Okay, I’m just going 
to slice these up and I want it to be quite chunky and quite rugged. Lovely. And this will be a 
brilliant beginning to this little story because I’m going to put a little splash of olive oil in 
this pan. I’ll get the heat on and I want the fat to render out of this beautiful bacon straight 
away. So, while that’s doing that, let me put the pasta in. You could use linguini, you could 
use spaghetti, which is lovely with carbonara. I am told by the Italians who I trust that pennet 
is the classic. So about 200 gram of pennet there. Season it with some salt. Lid on top. Right, 
pennet’s on. Smoky bacon’s on. Give it a little toss every now and again. And already you can 
smell it means business. Get your lovely corettes. Couple of small corettes per person. Cut them in 
half first of all. So, if you look at these yellow ones, you know, there’s a fair old bit of seed in 
there. I want to cut them into quarters now. And, you know, you can kind of do what you like 
really, but what I want to try and do is just remove that fluffy bit of core and slice 
the corette at an angle into pieces of squash that kind of look a little bit like quills of 
penet. Um, and very often in good pasta dishes, they do that so that the pasta and the sauce work 
well together. And this is a great dish because you you can get it cooked in the time it takes 
you to cook the pasta. So, if I’m really quick, I’ll split this green one. Middle out, middle 
out, middle out. Slice that one the same. [Applause] And then with this big old fella, 
although I’m completely breaking my rules, slice this up rough and ready. 
So there’s my lovely corettes. When the panchet has gone nice and golden 
and crisp, this is the point when we want to get our corettes into there. The flavor that 
these corettes are going to take on is absolutely delish. So just give it a good old toss. And then 
very important to this dish, a nice big pinch of pepper. Right? That’s how at least I was taught 
by Italians in a carbonara. You go big styly on the pepper. Not just for seasoning, for a bit 
of heat as well. So just before I get on with the sauce, thyme. Nice bit of thyme. Thyme loves 
corettes. Thyme also loves pork and bacon. So, I’ve got lemon thyme in there. And I got some 
of this mottled one here. This is a flowering variegated thyme, which is delish. So, pick 
that in. And now’s the time to do that cuz you got all the lovely flavors cooking together. That 
would be a wicked actually little vegetable dish, a little contor, you know, steak and chips. Bosch 
that inside. You know, you could sprinkle that over a frittata. You could sprinkle that over 
a little pizza. You could toss that into some lovely salad leaves, a little bit of balsamic 
vinegar and make a lovely warm salad. So, you know what’s lovely is that that kind of clever 
way of getting the fat out the bacon and putting the corettes in and the herbs and the pepper. You 
can kind of use it lots of different ways. Now, the sauce is dead simple. And this is where 
everyone gets the sauce completely wrong, right? For one person, you want one egg 
yolk. So, I’m doing two. So, I’ll have two. So, I’ve got two egg yolks in there for 
two people. You want a splash of cream, about 25 ms per person, 50 ms going in 
there. A nice sort of handful like that or freshly grated parmesan. Don’t go using 
that pre-grated horrible stuff. And I don’t think you need to put pepper in here cuz you 
got it in there. And I don’t think you need to season it because you got seasoned pasta 
water, you got salty panetta. And this is where the true carbonara gets serious. Right, 
I know by now that those corettes are softened, but they’ve still got a bit of crunch to it. 
Drain your pasta straight in with the corettes. What I want to do now is just wait. Can you 
listen that frying sound? It’s too aggressive for the eggs. I end up like scrambled eggs. The 
heat’s subsided and now you pour it in and you toss it. Toss it. Toss it. Toss it. Toss it. 
Toss it. Go over to your pasta and get some of that pasta water in here. And you want it to be 
silky. You want it to be smooth. And you want it to just perfectly cover the pasta. That’s what 
we want it to look like. Get a nice big plate. Little bit of thyme over the top. Good oil. Happy days. Classic dish. Works 
really, really well with corettes.