Lemony zucchini carbonara with chilli

Prep Time:10

Cook Time:30

Ingredients

250 grams pasta optional gluten free
2 Tbsp olive oil
3 cups thinly sliced zucchini
½ - 1 red chilli finely chopped or a pinch of dried chilli flakes
2 free-range eggs lightly beaten
100 ml crème fraiche
Zest of a large lemon 2 small lemons
¾ cup finely grated Parmesan cheese plus extra to serve
1 T chopped parsley
Salt and pepper

Instructions

Cook the pasta in salted water according to manufacturers in instructions. Make sure it’s very al dente.
While the pasta is cooking, heat the olive oil in a large non-stick frying pan and cook the zucchini and chili for a few minutes, tossing and shaking the pan. When this is cooked set aside.
Get all the other ingredients ready.
When the pasta is al dente, drain reserving 100ml of the cooking liquid. Put the pasta back in the pot with the liquid (off the heat). Add the egg and stir to incorporate. Add all the other ingredients – including the zucchini, stir and put the lid on. This will heat everything through. Adjust seasoning; it needs a good few grinds of black pepper.
Serve immediately with more grated Parmesan.

Notes

Storage Instructions for Lemony Zucchini Carbonara with Chilli

Short-term storage (Refrigeration):
Store any leftover lemony zucchini carbonara in an airtight container in the refrigerator for up to 2 days. The sauce may thicken as it sits, so when reheating, add a splash of water or extra olive oil to loosen it up.

Reheating:
Gently reheat in a pan over low heat, stirring continuously to prevent the egg-based sauce from scrambling. Avoid microwaving, as it can make the sauce clumpy.

Freezing:
Carbonara doesn’t freeze well due to the delicate nature of the egg sauce, which can separate when thawed. If you need to freeze it, store only the cooked zucchini and pasta (without the sauce) in an airtight container for up to 1 month. When ready to eat, reheat and mix with freshly made sauce.

Servings: 2

Author: Sam Linsell