Courgette and Mushroom Carbonara

Ananás e Hortelã
Courgette and Mushroom Carbonara


  • 2 zucchini (small)
  • 300 grams penne pasta
  • 6 slices bacon
  • 6 fresh mushrooms
  • fresh thyme (to taste)
  • olive oil (to taste)
  • salt (to taste)
  • 2 eggs
  • 2 egg yolks
  • 4 tablespoons cream
  • 4 tablespoons parmesan cheese


  1. 1Heat water with salt in a pan, and when boiling add the pasta to cook.
  2. 2Wash the unpeeled courgettes and cut them lengthwise with a carrot peeler, so as to obtain very thin slices of courgette (reject the spongy center).
  3. 3Cook the courgettes on another pan with boiling water, for 1 to 2 minutes.
  4. 4Remove immediately from the water.
  5. 5Set aside.
  6. 6Slice the mushrooms and the bacon into thin strips.
  7. 7Put a little olive oil in a frying pan, add the bacon and cook until toasted.
  8. 8Add the mushrooms and fresh thyme sprigs.
  9. 9Let it cook for a while.
  10. 10Meanwhile, prepare the sauce.
  11. 11Mix the eggs, egg yolks, cream and parmesan in a bowl, beating them well.
  12. 12Set aside.
  13. 13Drain the pasta when al dente, put it in the frying pan and mix it with the mushrooms and the bacon.
  14. 14Also add the sauce and the courgette.
  15. 15Mix quickly and don't let it cook for much longer.
  16. 16Serve immediately, garnishing it with thyme and sprinkling it with grated parmesan.
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