Tag Archives: Carbonara

Smoked Salmon and Courgette Carbonara

Smoked Salmon & Courgette CarbonaraAs regular readers may know we’re rather partial to a carbonara in our house. In the main because we always have a steady supply of eggs, albeit a dwindling one these days as our ladies are getting quite frankly a bit old. The kids love it and it so happens to be one of the quickiest and tastiest dinners EVER. In essence Carbonara Rocks. And I do love a pasta dish that can be prepared in the time it takes the pasta to cook. We very rarely have the standard bacon and egg version, as ever feeling the compulsion to ‘veg’ things up somewhat. A popular permutation is my Sausage & Courgette Carbonara and in the Autumn a Roasted Pumpkin Carbonara, but for you today I have a pescatarian and seasonal Smoked Salmon & Courgette Carbonara.

swallow-recipes-for-lifeWith Jacques’ adoration of all things smoked salmon and Francesca’s recent approval of it we’ve been eating this quite a bit lately. So when June’s Recipes for Life ingredients were announced to be Salmon, Pasta and Courgette I was delighted to be able to blog another Foti family favourite. To recap on my previous Recipes for Life posts, this is a challenge run by Vanesther of Bangers & Mash on behalf of the Somerset based charity SWALLOW. Each month three ingredients are picked and bloggers are invited to concoct wholesome, easy and tasty dishes that use them.

Simple and in SeasonAs courgettes are now gloriously in season I shall also be entering my recipe to Ren Behan’s Simple and in Season event. And since this is actually a pretty frugal dinner using smoked salmon trimmings to Credit Crunch Munch, co-hosted by Helen of Fuss Free Flavours and Camila of Fab Food 4 All. And this month Anneli over at Delicieux is taking up the hosting.Credit-Crunch-Munch

Smoked Salmon & Courgette Carbonara

Smoked Salmon & Courgette Carbonara

Great for: Toddlers & Preschoolers, Bigger Kids, Growns Ups, Family Dinners, Grown Up Dinners, Quickie Mid-Week Suppers, Carbonara Addicts, Smoked Salmon Fiends (like Jacques – smoked salmon is his new best thing)

Serves: A Family of 4

200g of dried pasta

1 tablespoon olive oil

1 clove garlic, finely chopped

2 smallish courgettes, sliced lengthways then diced across into 2/3 mm slices

130g smoked salmon trimmings

3 free range eggs, medium

2 tablespoons finely grated Grana Padana or Parmesan cheese

black pepper

1 tablespoon lemon juice

1. Cook the pasta to packet instructions

2. While the pasta’s cooking heat the oil in a (lidded) saucepan and cook the garlic for a minute. Throw in the diced courgette and give everything a good stir. Place the lid on and allow the courgette to sweat for the time it takes your pasta to cook. Stir every now and again and add a splash of water if they’re looking a little dry.

3. While the courgettes and pasta are cooking, lightly whisk together the eggs, then stir in the cheese and a generous pinch of black pepper. Set aside.

4. Once your pasta’s cooked and drained and the courgettes are soft combine them both together and stir through the egg and cheese mix, together with the lemon juice. But don’t put the pan back on the heat or your eggs will scramble!. What you want is lovely glossy eggy coating.

5. Taste and season with more black pepper and/or lemon juice.

Smoked Salmon & Courgette Carbonara Recipe

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Tagliatelle with Cherry Tomatoes & Mascarpone

Garden Pasta with griddled courgettes, cherry tomatoes & feta

Garden Pasta with griddled courgettes, cherry tomatoes & feta


Pumpkin Carbonara

I finally picked the rest of our pumpkins and squash yesterday. Frosts are on their way and I wanted to get them under cover sharpish. I have to admit most are looking more that a tad sorry for themselves and in need of some strong sun to finish ripening, and being a bit of a novice at these things I’m not really sure what to do! I grew lots of pumpkins last year in my first season of growing but they were all fully ripened and orange by now. Should I keep them inside and bring them out on sunny days? Or resurrect and put in the poly tunnel? Or should I just eat them as they are? Any pumpkin professionals out there willing to offer me some advice?

The last of the pumpkins & squash!

Luckily I’ve already picked lots of fully ripened radiantly orange pumpkins and so it’s pumpkin with everything these days at Chez Foti. And as usual I’m loving adding a seasonal touch of healthiness to our favourite family suppers. It was the turn of the carbonara this week. Much as I love carbonara made traditionally with just eggs, bacon and parmesan it’s not exactly nutrient rich and I’m reluctant to give it to my kids in its basic form. Whilst Mr F and I will happily eat a large leafy salad on the side the kids won’t, so I like to add some veggie goodness to the sauce. Pumpkin works wonderfully with both parmesan and bacon and so it’s a natural for carbonara, and I also like to add a little fresh sage which is the perfect paring for pumpkin and bacon.

The first pumpkin of the year

If you don’t have any flavoursome pumpkin to hand (and believe me it’s not nice to cook with if it isn’t!) you can happily use butternut instead.

Since my carbonara is flavoured with sage I’m entering the recipe (for the second time this month!) to Lavender and Lovage’s October Herbs on Saturday blog challenge.

Pumpkin Carbonara

Enough for a hearty meal for a family of four:

500g of flavoursome pumpkin or butternut, peeled

a tablespoon of olive oil

salt & pepper

240g of dried pasta of your choice, or equivalent in fresh

200g of streaky bacon or lardons, cut into small strips

a heaped teaspoon of finely chopped fresh sage leaves

1 large or 2 medium garlic cloves, finely slices

3 eggs, free range

3 heaped tablespoons of finely grated Parmesan or Grana Padano

Start with roasting your pumpkin or butternut. Pre-heat your oven to 200ºC/Gas Mark 6. Dice into smallish 1 to 1.5cm cubes, toss in the olive oil and a pinch of salt and black pepper. Place on a roasting tray and roast for 25 to 30 minutes until soft and slightly browned, turning once or twice during the cooking time.

Cook your pasta to packet instructions. Try to time so your pasta is cooked and ready at the same time as the pumpkin roasted and bacon browned.

Meanwhile heat a frying pan on a medium heat and fry off the lardons or streaky bacon (in their own fat) with the sage and garlic. Drain off any excess fat. Fry until the bacon is a little browned.

While the bacon’s frying, whisk the eggs lightly and stir in the Parmesan and a generous pinch of black pepper (you shouldn’t need any further salt as there’s plenty in the bacon and parmesan).

As soon as the pumpkin, pasta and bacon are all cooked and still piping hot throw them all together in one pan and thoroughly stir in the egg and Parmesan mix. Don’t put the pan back on the heat or you’ll have pasta with scrambled eggs! What you want is a lovely glossy eggy coating. Taste and add further pepper if it needs it  (I do like lots of pepper on my food!).

Related Posts: 

Butternut Squash & Chorizo Soup with Chorizo Croutons

Pumpkin & Bacon Soup

Sausage & Courgette Carbonara

Pumpkin Mac ‘n Cheese


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