Creamy Courgetti “Carbonara” with Ham and Goat Cheese

If there’s one thing I’ve discovered that’s changed my life this year (that isn’t using a banana skin to dust plants) it’s courgetti. It’s so easy to make! So filling! So nutritious! So much more fun than boring old pasta (sorry pasta).

This recipe came out of having nothing in the fridge but some sandwich ham (probably not the best quality either but great for this recipe) and goats cheese that was rapidly reaching its use by date. I’d recommend using mature or creamy goats cheese for this so you get a bit of a ‘sauce’ effect of it melting through the courgette.

Ingredients – serves 2
1-2 medium courgettes
2-3 slices of the best ham available, shredded
150g soft French goat cheese
1 clove garlic
1/4 lemon to squeeze
Salt and pepper to taste
Olive oil for frying

1. Julienne your courgetti, spiralize it, whatever works for you. I make mine using a Julienne peeler, which is a bit hazardous, but so much cheaper than those fancy spiralisers. You can also make fat ‘linguini’ style ribbons using a normal vegetable peeler, whatever floats your boat.

2. Mince your garlic and soften in some olive oil in a big flat frying pan. Add the courgetti and briefly sauté until the bite has been taken out of it. Pop into a sieve to drain any excess liquid the courgettes sometimes put out during cooking.

3. Season courgetti with salt and pepper and add a squeeze of lemon juice. Crumble the goat cheese and stir in with the ham and serve!

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