Recipe: Baby marrow carbonara

Baby marrows and spinach go well with this creamy carbonara sauce.

Serves 6

Preparation time: 15 min

Cooking time: 20 min

30 ml olive oil

40 ml butter

2 cloves garlic, crushed

6 spring onions, finely chopped

400 g baby marrows, sliced

100 g baby leaf spinach (optional)

250 g bacon, diced

15 olives, stoned and halved

5 egg yolks

150 ml thick cream or plain

yoghurt

salt and freshly ground black pepper

pinch of mustard powder

500 g tagliatelle

fresh oregano

Heat the olive oil and butter and fry the garlic and spring onion until soft. Add the baby marrows and stir-fry for a few minutes. Add the spinach (if using) and stir-fry until the leaves wilt. Remove the vegetables from the pan and set aside. Fry the bacon until crisp and return the vegetables to the pan. Add the olives. Mix the egg yolks, cream, salt,

pepper and mustard. Meanwhile cook the pasta until al dente (cooked but firm) and drain, reserving 100 ml of the water.

Add the vegetable mixture and reserved water to the pasta and toss. Heat through and toss with the egg mixture. Remove from the heat (the hot pasta will cook the egg). Season with oregano and serve immediately.

#zucchini #carbonara #pasta