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Courgette & Pancetta Penne Carbonara
Courgette & Pancetta Penne Carbonara

Before you jump to Courgette & Pancetta Penne Carbonara recipe, you may want to read this short interesting healthy tips about How to Elevate Your Mood with Food.

A lot of us think that comfort foods are bad for us and that we have to avoid them. Often, if your comfort food is essentially candy or other junk foods, this is true. Soemtimes, comfort foods can be perfectly nourishing and good for us to consume. There are a number of foods that actually can raise your moods when you consume them. When you are feeling a little down and are in need of an emotional boost, try a few of these.

Eggs, believe it or not, are great for helping you battle depression. Just make sure that you do not toss the yolk. The egg yolk is the most crucial part of the egg in terms of helping you cheer up. Eggs, specifically the egg yolks, are full of B vitamins. These B vitamins are great for helping to elevate your mood. This is because they help improve the function of your neural transmitters, the parts of your brain that control your mood. Try consuming a few eggs to cheer up!

Now you know that junk food isn’t necessarily what you should eat when you wish to help your moods get better. Try a few of these suggestions instead.

We hope you got benefit from reading it, now let’s go back to courgette & pancetta penne carbonara recipe. You can have courgette & pancetta penne carbonara using 9 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Courgette & Pancetta Penne Carbonara:
  1. Prepare 200 g penne pasta
  2. Take 2 large free-range egg yolks
  3. Use 50 ml single cream
  4. Provide handful grated pecorino cheese
  5. Prepare olive oil
  6. Use 2 small courgettes (ideally fairly thin)
  7. You need 100 g pancetta (cut into lardons)
  8. Provide 1 garlic clove, crushed and chopped (optional)
  9. Take a few thyme or basil leaves
Steps to make Courgette & Pancetta Penne Carbonara:
  1. Put a large pan of salted water on to boil.
  2. If you have thick courgettes, you'll want to cut them down by either halving or even quartering them lengthways. Then slice them into pieces similarly sized to the penne.
  3. Add the penne to the boiling water and cook according to packet instructions. I prefer to aim for al dente!
  4. To make the carbonara sauce… - - Separate the egg yolks and put them in a bowl. Discard the whites. (I sometimes use the eggs whole, but yolk-only is the traditional way!) - - Add the cream and grate in half the pecorino cheese. Mix together with a fork. - - Season lightly with sea salt and black pepper, and put to one side for later.
  5. Heat a large frying pan and add a splash of olive oil. Fry the pancetta until dark brown and crisp. (I personally like to fry them with a bit of garlic, but this is very much not traditional!)
  6. Add the sliced courgette to the frying pan. And add a pinch or two of black pepper.
  7. This is an important step to get right… - - When the pasta is cooked, drain it, and reserve some of the cooking water. (I like to catch some of the water by putting the colander on top of a mug while I drain.) - - While the pasta is still very hot (be quick!), toss the pasta in the pan with the courgettes and bacon. Then quickly remove from the heat, add a little bit of the reserve pasta water, and add the carbonara sauce. Stir together quickly. Keep it moving and do not let the eggs set/scramble.
  8. While tossing the pasta, add a little more of the grated pecorino. (Retain the rest of the pecorino for serving on top of the pasta.) At this stage also consider adding some more of the reserve water if the pasta's not silky enough.
  9. Serve the pasta into dishes. Add grated pecorino on top (as per your guest's preferences), cracked black pepper, and sprinkle your favourite green herbs on top (basil or thyme).

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