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Courgetti carbonara

Courgetti carbonara


Swapping out some of the pasta for courgette in this carbonara recipe means fewer calories, and fresher flavour

  • Feeds 1 Feeds 1
  • Ready in 20 minutes

Each serving contains

  • Energy
    2356kj 561kcal
  • Fat
    High 34%
  • Saturates
    High 41%
  • Sugar
    Med 11%
  • Salt
    Med 26%

% of adult’s reference intake | Carbohydrates per serving : 51g

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Big Bag Option


  • 50g Co-op spaghetti
  • 80g Co-op frozen British garden peas
  • 1 tsp Co-op olive oil
  • 1 rasher Co-op British smoked streaky bacon, chopped
  • 1 garlic clove, crushed
  • 1 large courgette, spiralised or coarsely grated
  • 2 tbsp Co-op low fat natural yogurt
  • 1 Co-op British free range egg
  • 1 tbsp grated Co-op parmesan wedge, to serve


  1. Cook the spaghetti according to the pack instructions, adding the frozen peas for the last 2 mins of cooking time
  2. Meanwhile, heat the olive oil in a frying pan and cook the bacon until crisp. Stir in the garlic and courgette, then remove from the heat
  3. Whisk the yogurt and egg together in a bowl. Drain the spaghetti and peas, reserving some of the cooking water, then add the pasta to the frying pan
  4. Over a gentle heat, add the egg mixture gradually and stir to mix, adding in a little cooking water to loosen, as necessary
  5. Cook for 2-3 mins until piping hot and thoroughly mixed. Season, then serve scattered with the parmesan

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