Gringo Carbonara
Prep time
Cook time
Total time
A summer time take on spaghetti carbonara with peas, lemon and raw zuchinni
Serves: 2
  • 4 rashers streaky bacon
  • 1 clove garlic
  • 1 cup frozen peas
  • zest of ½ a lemon
  • splosh of white wine, or vermouth
  • 1 egg + 2 egg yolks
  • ⅓ cup (80ml) cream
  • ½ cup (50g) parmesan, finely grated
  • salt and pepper
  • 1 zucchini
  • 250g spaghetti
  1. Put a large pan of water on to boil for the pasta.
  2. Chop the bacon into small strips and cook the strips in a pan big enough to take the pasta later, until they are beginning to become golden.
  3. Finely slice the garlic and add it to the pan along with the lemon zest and cook for a few seconds.
  4. Add the peas to the pan and cook until the chill is taken off them. Splash in the wine and let it bubble until it's just a syrupy coating on the bottom of the pan. Set aside.
  5. Mix together the egg and egg yolks, cream, parmesan, a little salt and lots of pepper in a small bowl.
  6. Grate the zucchini on the large holes of a box grater.
  7. Throw the pasta in to cook.
  8. When the pasta is ready drain it and toss it immediately into the pan with the bacon and peas (not on the heat), and then add the cream mixture and toss well until the whole mixture is amalgamated, and the sauce is thickened and coating the noodles. Toss through the grated zucchini at the last minute and serve.
Recipe by The Sugar Hit at