If you follow any of my other social media feeds, you can’t fail to notice that we’ve been consuming a lot of courgettes. Our two plants (one per person, based on advice I read online) having been pumping out the summer squashes and we can’t blink without another flower appearing. So far we haven’t got sick of them; this whole vegetable growing lark is still new and novel to me!
This recipe was initially going to be a courgette carbonara but I then thought I’d rather like to chuck in quite a bit of garlic and some chilli too. And I forgot I had some thyme outside and I reckon it would be quite good with that too. Apart from being quite tasty, it had the added benefit of coming together in about 15 minutes, perfect for a weeknight dinner.
Courgette and Egg Spaghetti
serves 3 or 2 with leftovers for a lunch.
about 250-300g dried spaghetti
3 small-medium courgettes
2 large cloves of garlic, fined minced
a couple of large pinches of dried chilli flakes
4 medium (or 3 large) eggs
about 30g of pecorino romano, finely grated
salt and freshly ground black pepper
Set of pot of water to boil. Salt it well and set the spaghetti to boil.
In a large saute pan, heat some olive oil over medium-low heat and add the minced garlic and chilli flakes. Let sizzle gently for a minute – you don’t want it to colour. Meanwhile, trim and grate the courgettes and then add all the gratings to the pan. Turn up the heat to medium and cook, stirring often.
In a bowl, beat together the eggs and pecorino with salt and lots of black pepper.
By the time the spaghetti has finished cooking, the courgette should be done. Turn off the heat for the courgettes in the sauté pan and add the drained spaghetti. Working quickly, pour over the eggs and then mix altogether well to get a creamy sauce. Serve.