Lemony carbonara with baby marrows & chilli

This is fresh and light vegetarian pasta dish pair perfectly with a glass of chenin blanc

Serves: 4

Difficulty: Easy, 30 minutes

Ingredients:

250g pasta or use gluten-free pasta

30ml (2 tbsp) olive oil

8 baby marrows, the larger ones to make up 3 cups, thinly sliced, lengthways using a vegetable peeler

½-1 red chilli finely chopped (or a pinch of dried chilli flakes)

2 free-range eggs, lightly beaten

100ml crème fraîche

Zest of a large lemon plus 2 small lemons

125ml (½ cup) finely grated parmesan cheese, plus extra to serve

15ml (1 tbsp) chopped parsley

Salt and pepper

Method:

1) Cook the pasta in salted water according to manufacturer’s instructions but ensure it still has a bite, “al dente”.

2) While the pasta is cooking, heat the olive oil in a large non-stick frying pan and cook the baby marrow slices and chilli for a few minutes, tossing and shaking the pan. When just cooked through set aside.

3) Get all the other ingredients ready and drain the pasta, reserving 100ml of the cooking liquid.

4) Place the pasta back in the pot, off the heat and add retained pasta water. Add the egg and stir to incorporate then add the remaining ingredients, including the baby marrow slices and stir. Return the lid to the pan. This will heat everything through.

5) Adjust seasoning; it needs a good few grinds of black pepper. Serve immediately with extra grated parmesan.