Spaghetti & courgette carbonara

Serves 2 adults or 4 kids Prep 15 mins Cook 12 mins

250g spaghetti 1 tbsp olive oil 125g finely diced smoked streaky bacon 1 courgette, grated 1 garlic clove, crushed 2 eggs, lightly beaten 100g mascarpone 25g freshly grated Parmesan

1 Bring a large pan of lightly salted water to the boil, add the spaghetti and return to the boil. Leave to simmer for about 10 mins until it is just tender.

2 Meanwhile, heat the olive oil in a large frying pan over a medium heat, add the bacon and fry for 5– 8 mins until it is golden. Add the courgette and garlic and fry for a couple of minutes to take away the initial rawness.

3 In a bowl, mix together the beaten eggs, mascarpone and Parmesan and season lightly with some salt and pepper.

4 As soon as the spaghetti is cooked, remove it from the water with a pair of tongs and put it straight into the pan with the bacon and courgette and toss around. Finally, add the egg mixture.

5 Remove from the heat and toss together to coat the spaghetti in the sauce. The heat from the spaghetti will cook the egg just enough without it scrambling. Serve immediately while it’s hot.