If you aren’t a spiraliser you may not know what courgetti is, but this craze does not really need any specialist gadgetry, just a plain old large size grater and a few lovely summer courgettes. Basically the traditional wheat pasta is partly (or wholly) replaced by strips of courgette, making the dish lighter and less calorific. We are using duck eggs from Oaklands College as they give the dish a rich silky texture, but large hens eggs would work well too. Our Wobbly Bottom hard goats cheese makes great alternative to the traditional Parmesan in this recipe.
- 3 medium courgettes, grated lengthways with a large sized grater (set aside the centre part when you get to the seeds as this will go mushy) pat dry with kitchen paper
- 2 free range duck eggs
- 2 cloves garlic
- Small bunch of parsley
- 60g hard goats cheese grated
- 150g smoked gammon, finely chopped
- 75g wholewheat spaghetti
- Whisk the eggs, half of the finely grated cheese and parsley together and season (go easy on the salt as the cheese and gammon are quite salty)
- Add the pasta to boiling salted water and boil for 8 minutes
- Peel and lightly squash the garlic cloves between the base of a jam jar and chopping board, add to a frying pan with some olive oil and heat up until garlic is starting to colour. Add the gammon and cook until the meat has turned a nice golden brown. If the garlic gets more than golden (ie is starting to burn) remove the pieces from the pan – this is primarily to flavour the oil and if burnt will taste bitter)
- Remove the gammon and fry the courgette in the remaining oil for 3-4 minutes, if you overcook it will go soggy so beware…
- Take the pan off the heat and add the drained pasta, gammon and the egg mixture, swirling round to coat the courgette and lightly cook the egg with the heat remaining in the pan but you shouldn’t be aiming for scrambled egg.
- Serve in warmed dishes with the remainder of the cheese and some black pepper.
You could add as much courgette again and make this a carb free dish. Depending on your pan, you may need to cook the courgette in two batches to avoid stewing it.
The warmed dishes do make a difference as the cold egg cools the pasta, if you forget as I always do, simply drain your pasta water into two bowls and discard after a few seconds.