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. Serves 2 Ingredients 80g/23/4 oz pancetta 1–2 garlic cloves, finely chopped 40g/11/2 oz Greek yoghurt 2 eggs 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 Method 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.