Carbonara di zucchine

What? A carbonara without pancetta? Is that even still a carbonara I hear you cry. Well as much as I think almost anything is improved by the addition of a little smoky pancetta, this is a surprisingly satisfying vegetarian version. It is incredibly simple and much healthier than the original... just don't call it a carbonara and I'm sure you'll love it! You can also cook the courgettes in the time it takes for the pasta to cook, so it can be on the table in little over ten minutes.

Serves 2

140g spaghetti
1 courgette, grated (grate lengthways so as to get larger strips - if they're too small they'll become watery)
1 shallot, finely sliced
2 tbsp. extra virgin olive oil
1 egg
Pinch of salt and pepper
Parmesan, to serve

• Cook the pasta according to the packet instructions (if you're using fresh spaghetti it will cook too quickly, so just cook it once the courgettes are done)
• Whilst the pasta is cooking, fry off the oil and shallot on a medium heat.
• After a minute or two (once the shallot is slightly softened and the oil is sizzling) add the courgette and fry for a further 5 minutes or so.
• Beat the egg with the salt and pepper.
• Once cooked, drain the pasta and turn the heat off under the courgettes.
• Pour the pasta into the courgette pan and combine, then pour in the egg and stir to make sure it coats all the pasta.
• Serve with a generous grating of parmesan.