A twist on an Italian classic, this Courgette Carbonara Rigatoni combines crispy pancetta, sweet golden courgettes and Napolina Rigatoni in a rich, silky pecorino sauce. Finished with a drizzle of Napolina Roasted Garlic & Herbs Flavoured Olive Oil, it’s a simple yet satisfying pasta dish that celebrates the best of seasonal ingredients while delivering all the comforting flavours you’d expect from a carbonara.
Courgette Carbonara Rigatoni
Cooking Time
5 mins prep / 15 mins cook time
Servings
2
Method:
- In a bowl, whisk together the egg yolks, pecorino and a generous pinch of salt until well combined, then set aside.
- Heat the Napolina Olive Oil in a large frying pan over a medium-high heat. Add the pancetta and cook until golden and crispy, then remove from the pan and set aside.
- Using the same pan, add the courgettes and sauté until lightly golden. Add the cooked Napolina Rigatoni, drizzle over the Napolina Roasted Garlic & Herbs Olive Oil and toss everything together over the heat for 1 minute.
- Remove the pan from the heat and pour over the egg and pecorino mixture. Gently fold everything together, allowing the residual heat from the pasta to create a silky, creamy sauce that coats the rigatoni and courgettes.
- Serve into bowls and finish with extra pecorino, the crispy pancetta and a scattering of fresh parsley. Buon appetito!
Ingredients
- 200g Napolina Rigatoni, cooked according to pack instructions
- 2 medium courgettes, sliced into rounds
- 150g pancetta, cooked until crispy and chopped
- 3 egg yolks
- 50g pecorino, grated, plus extra for serving
- 2 tbsp Napolina Olive Oil
- 1 tbsp Napolina Roasted Garlic & Herbs Flavoured Olive Oil
- 2 cloves garlic, finely chopped
- Salt and black pepper, to taste
- Fresh parsley, to serve
Video Instructions:
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