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Adapted from http://www.jamieoliver.com/recipes/pasta-recipes/beautiful-courgette-carbonara/
Course Mains
Prep Time 5 minutes
Cook Time 20 minutes
Servings
Helpings (This one always requires seconds/thirds and sometimes fourths!)
Ingredients
  • 1 bag quorn lardons
  • 4 tbsp extra virgin olive oil
  • 1 bag penne or any other pasta
  • 2 courgettes
  • 5 egg yolks
  • 100 ml double or single cream
  • 1 1/2 mugs parmasan
  • a few sprigs thyme
  • garlic bread or crusty bread
Course Mains
Prep Time 5 minutes
Cook Time 20 minutes
Servings
Helpings (This one always requires seconds/thirds and sometimes fourths!)
Ingredients
  • 1 bag quorn lardons
  • 4 tbsp extra virgin olive oil
  • 1 bag penne or any other pasta
  • 2 courgettes
  • 5 egg yolks
  • 100 ml double or single cream
  • 1 1/2 mugs parmasan
  • a few sprigs thyme
  • garlic bread or crusty bread
Instructions
  1. Put a saucepan of water on the heat to boil.
  2. Heat 2 tablespoons of olive oil in a large saucepan or casserole.
  3. Saute 1 bag of quorn lardons until just turning brown (about 10 minutes on medium a heat). Then empty them to a separate bowl and leave.
  4. While the lardons are cooking chop the courgettes into roughly penne size pieces.
  5. In the meantime the water would have come to a boil, so add the pasta and cook for however long the bag says.
  6. In the same saucepan/casserole that the lardons were in, add 2 more tablespoons of olive oil, heat then saute the courgettes until they start browning.
  7. While the courgettes are cooking, grate the parmasan, put 1 mug into mixing bowl, sset the other aside to sprinkle ontop later.
  8. Mix into the bowl of parmasan the egg yolks and cream and set aside.
  9. When the courgettes are turning brown, take them off the heat.
  10. Drain the pasta keeping back about 1/2 a mug of cooking water.
  11. Add the lardons to the saucepan/casserole with the courgettes.
  12. Add the pasta to the lardons and courgettes.
  13. STILL OFF THE HEAT, mix the creamy sauce into the lardons, courgettes and pasta.
  14. Serve immediately with garlic bread / crusty bread to scrape up the left over sauce.
  15. Top with the rest of the parmasan.
  16. Sprinkle the thyme over the adults and anyone else who would like it.
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