• 300g Courgettes (3 small courgettes)
  • 350g Spaghetti (or your favourite pasta)
  • 100g Pancetta (cubed)
  • 4 Eggs
  • 2 Tbsp Parmesan cheese
  • Olive oil
  • Salt and pepper to taste


  1. Fill a saucepan with water and add some salt. Bring to the boil. Reduce the heat to medium and cook the pasta following the instructions on the package.
  2. In a separate pan, add olive oil and cook the pancetta until golden. Meanwhile cut the courgettes in small slices and add to the pancetta. Let it cook for a few minutes mixing every now and then.
  3. In a separate bowl, whisk the eggs well, Parmesan cheese and pepper.
  4. Drain the pasta cooked “al dente” and add it to the pan where you cooked the pancetta and courgettes. Mix it well.
  5. Remove from the heat and add the egg mix until you get a creamy sauce.
  6. Sprinkle with parmesan  and serve immediately.

Are you cutting on carbs? Try to make the same recipe using courgette noodles (spiralised courgettes) instead of regular spaghetti!