Courgetti Carbonara |
Favourites 62

Prep Time: 10 Minutes | Cooking Time: 10 Minutes

Serves 2

A quick supper to whip up, this is a healthier take on the popular Italian dish, but it still retains all the delicious flavour. For a more filling alternative you can swap the courgetti for brown rice pasta. 


  • 80g/23/4 oz of pancetta
  • 1–2 garlic cloves, finely chopped
  • 40g/11/2 oz of Greek yoghurt
  • 2 eggs
  • 30g/1oz of Parmesan, grated
  • 1 tsp of finely chopped parsley
  • 2–3 courgettes (zucchini), either spiralized or cut lengthways into very fine shreds
  • Lucy Bee Himalayan salt
  • Ground black pepper


  1. Add the pancetta to a deep frying pan and lightly sauté over a medium heat until cooked, then add the garlic and cook until golden.
  2. Remove the pan from the heat and set aside.
  3. Put the yoghurt, eggs, 20g/3/4 oz of the Parmesan and the parsley in a bowl and, using a hand-held whisk, mix together.
  4. Place the pan with pancetta back over a low heat, add the courgettes, mix and cook for one minute before stirring in the egg mixture.
  5. Combine well and serve with the remaining grated Parmesan and salt and pepper to taste

Recipe courtesy of Coconut Oil: Recipes for Real Life by Lucy Bee (Quadrille, £15) Photography by Dan Jones

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