Courgette ‘kinda’ carbonara

This is based on Rachel Roddy’s Linguine with courgettes, egg and parmesan in The Guardian last week. I’ve been noticing, and liking, her column and this is the first time I’ve made something from it. I’ve adapted it a little upping the veg a bit and using leeks instead of onion. This will serve 2.

So what do you need?

• 1 or 2 leeks (about 200g)
• a couple of courgettes (about 300g)
• a knob of butter and 2 tablespoons of olive oil
• 1 whole egg plus one yolk
• 50g grated parmesan
• 200-250g linguine / spaghetti
• 2 large cloves of garlic
• salt and black pepper
• a few basil leaves

So what do you do?

Bring a large saucepan of salted water to the boil. Meanwhile slice the garlic thinly and fry in the olive oil until crispy and golden, and lift out of the oil. Then finely slice the courgettes and leeks into small strips about 5- 6 cm long and 3mm thick.  Now add the butter to the oil and fry the courgettes with a pinch of salt for a couple of minutes as they begin to soften add the leeks and fry until soft and then cover the pan and turn off the heat. Next put on the pasta. While the pasta is cooking beat together the eggs and most of the cheese with a generous grinding of black pepper. When the pasta is almost done heat up the vegetables again. Drain the pasta reserving about half a cup of the water. Turn the heat off the vegetables and add the pasta then pour in the egg mixture and stir / toss with the pasta so the egg starts cooking then add about half of the reserved pasta water. Stir again so everything is coated in the creamy egg mixture, if it seems too dry / not glossy add a little more of the pasta water. Tear these basil leaves and stir them in. Serve garnished with the remaining cheese, the fried garlic and some basil leaves.