Bacon and baby marrow carbonara


I have a confession to make. The only carbonara I have ever made is the kind you buy in a sachet where all you have to do is add water and milk and some butter. And at the time I absolutely loved it! (I know my fellow foodies are totally nodding their heads in disapproval right now.)

But I’m a changed woman. 🙂 All that homemade carbonara sauce requires is beating some eggs yolks and parmesan and other goodies to make a creamy coating for the pasta, and when paired with bacon and baby marrows you have a pasta dish to impress all. Enjoy this pasta with a big glass of red wine and your loved ones.



Recipe adapted from Jamie Oliver’s Beautiful Courgette Carbonara


300 g pasta (I used shells)

6 baby marrows, sliced

250 g bacon bits

1 teaspoon thyme

4 egg yolks

100 ml milk

Handful of grated parmesan cheese


  1. Cook the pasta in 500 ml boiling water and some salt. Once cooked, reserve 1 ladle of pasta water, drain the rest and set aside.
  2. Fry the bacon in a pan. When it’s about halfway cooked, add the baby marrows and thyme to cook in the fat with the bacon.
  3. Once the bacon and baby marrows are cooked, add them to the pasta.
  4. Mix the egg yolks, milk, parmesan and the pasta water to form a sauce. Quickly mix it into the pasta and bacon mixture and serve immediately to avoid the egg from curdling.



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