This is classic spaghetti carbonara with a twist. I have replaced the pasta with courgettes, this not only reduces the cooking time but makes for a lighter and healthier dish.
4 medium sized courgettes
2tbsp olive oil
175g pancetta or smoked streaky bacon, chopped
2 garlic cloves, crushed
3 eggs, beaten
100g Parmesan cheese, grated
Top and tail the courgettes and using a spiraliser make long twirls of pasta like courgette noodles or cut the
courgette lengthwise into thin slices. Then cut along the length of the slices to make long thin spaghetti like strips.
Heat the oil in a large frying pan, add the pancetta and cook, stirring for 5 min or until golden and crisp. Bring a large pan of water to the boil and boil or steam the courgetti for 30 secs, then drain in a colander. Add the garlic to the pancetta and cook stirring for 1min. Then add the drained courgetti,beaten eggs and grated cheese. Cook, sirring for another min. Remove from the heat and season with ground black pepper, serve straight away with extra grated Parmesan cheese.