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Spaghetti Carbonara With Courgette & Fresh Basil
ROBERTFINNEY941259Ingredients
30Minutes
610Calories
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Description
Drink recommendation This intriguing blend of three traditional Campania grapes is delicious with this dish: Triade Fiano /Falanghina / Greco 2010 Campania, Italy.
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Ingredients
US|METRIC
2 SERVINGS
- 150 grams spaghetti
- 1 knob butter
- 1 clove garlic (crushed)
- 1 shallot (finely chopped)
- 1 courgette (large, coarsely grated)
- 25 grams fresh basil (pack)
- 2 free range eggs
- 100 grams crème fraîche
- 25 grams Parmigiano Reggiano (grated, plus extra to serve)
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Directions
- Cook the pasta in a large pan of boiling water according to pack instructions.
- 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.
- Beat together the eggs, crème fraîche, Parmigiano Reggiano and some coarse black pepper.
- 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.
NutritionView More
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610Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories610Calories from Fat230 |
% DAILY VALUE |
Total Fat26g40% |
Saturated Fat13g65% |
Trans Fat |
Cholesterol260mg87% |
Sodium370mg15% |
Potassium800mg23% |
Protein25g |
Calories from Fat230 |
% DAILY VALUE |
Total Carbohydrate72g24% |
Dietary Fiber4g16% |
Sugars8g |
Vitamin A45% |
Vitamin C40% |
Calcium30% |
Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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