Try Lucy Bee‘s healthier take on the popular Italian dish of carbonara. Made with spiralized courgette instead of traditional pasta, it’s the modern foodie’s go-to spaghetti for a lighter yet luscious dinner.
80g/23/4 oz pancetta
1–2 garlic cloves, finely chopped
40g/11/2 oz Greek yoghurt
30g/1oz Parmesan, grated
1 tsp finely chopped parsley
2–3 courgettes (zucchini), either spiralized or cut lengthways into very fine shreds
Lucy Bee Himalayan salt and ground black pepper
1 Add the pancetta to a deep frying pan and lightly sauté over a medium heat until cooked, then add the garlic and cook until golden. Remove the pan from the heat and set aside.
2 Put the yoghurt, eggs, 20g/3/4 oz of the Parmesan and the parsley in a bowl and, using a hand-held whisk, mix together.
3 Place the pan with pancetta back over a low heat, add the courgettes, mix and cook for 1 minute before stirring in the egg mixture. Combine well and serve with the remaining grated Parmesan and salt and pepper to taste.
Recipe courtesy of Coconut Oil: Recipes for Real Life by Lucy Bee (Quadrille £15). Photography: Dan Jones.