Speedy Spaghetti Carbonara

When I've been out all day and come home tired and hungry I turn to Carbonara to satisfy the hunger pangs. Why? because it's incredibly quick and absolutely delicious, I've yet to find a single person who doesn't enjoy a good Carbonara. This simple meal of bacon, eggs, Parmesan and pasta is universally popular and the great thing is I almost always have all the ingredients at home, so there's no need to go shopping.English and American versions often add cream, Italians don't and as it's their invention I do it there way, although I can't deny the creamy version does taste good too. I've also added some courgette to mine 1. because it was lurking in the fridge and needed using and 2. because I don't like having no vegetables at all in a meal.
I learnt the trick to making a decent carbonara sauce from watching Jamie Oliver. It is important to take the pasta off the heat before adding the eggs, this prevents them from scrambling and gives you a silky smooth sauce. The other important thing to remember is to add freshly ground black pepper, lots and lots of it, this dish needs it!

Courgette carbonara recipe
Serves 4

Ingredients

• 400g spaghetti or other pasta
• 250g bacon chopped
  
• 2 courgettes chopped
  
• 4 eggs lightly beaten
  
• Large handful of parmesan grated
• Finely chopped parsley (optional)
• Salt and pepper

Method

• Put your pasta on to boil.
• While the pasta is cooking fry your bacon and courgettes in a large pan.
• Once your pasta is cooked remove from the heat and toss in the beaten eggs, work quickly and make sure all the pasta is coated.
• Add the remaining ingredients reserving a little parmesan and mix well.
• Serve with a sprinkling of the reserved parmesan.