Servings: 2 people
- 150g spaghetti (wholewheat or 50:50 is best)
- 3 egg yolks
- 30g parmesan (finely grated)
- 1 courgette
- 1 tbsp olive oil
- 2 cloves garlic
- 100g frozen peas
- black pepper
- Cook the spaghetti as per the packet instructions.
- Whilst the spaghetti is cooking, take a bowl and whisk together the egg yolks and most of the parmesan cheese. Set aside.
- Take the courgette and a vegetable peeler and peel ribbons of courgette. Stop once you’re near the seeds, at the middle, turn the courgette round and repeat. You should be able to do this from 4 sides.
- In a frying pan, gently heat the olive oil and fry the garlic for a few minutes before adding the peas and courgette. Cook this for a further 5 minutes.
- Once the spaghetti is cooked, save a cup of the cooking water and then drain the rest.
- Add the spaghetti to the frying pan. Add a splash of the cooking water and stir in the egg yolk mixture making sure it coats all the spaghetti and vegetables. If it’s too dry add a little more cooking water. Season with pepper.
- Plate up, season with more black pepper and sprinkle over the rest of the cheese.
Top tip: Use the leftover egg whites in an omelette, scrambled egg or add them to the egg muffin recipe. The leftover courgette is also great in a Bolognese.