Spaghetti and courgetti carbonara

Serves: 2 Prep: 15 mins Cook: 15 mins

Calories Per Serving: 599

1 mix 40g grated Parmesan, 1 egg and 50g half-fat crème fraîche with a little pepper.

2 using a vegetable peeler, slice 1 courgette into ribbons. Then slice the ribbons lengthwise into spaghetti-shaped strings. use a spiralizer if you have one.

3 cook 140g wholemeal spaghetti until it’s al dente, following pack instructions. add 80g frozen peas in the last few mins of the cooking time and bring back to boil.

4 While the spaghetti is cooking, fry 90g smoked bacon lardons and 2 finely chopped garlic cloves in a non-stick pan for several mins until the bacon starts to go crisp.

5 When the pasta and peas are cooked, drain and add to the bacon/garlic. add the Parmesan mixture and courgette spaghetti. mix well. Spoon the pasta into bowls. Serve immediately with a sprinkling of snipped fresh chives, black pepper and 20g grated Parmesan cheese.