Courgette Carbonara

A slight twist on a classic - with the lemon and dill making this dish lighter and more refreshing.

Ingredients: (serves 4)

• 4 baby courgettes, finely sliced

• 2 cloves of garlic, crushed

• 1 lemon, zested

• 2 tsp chilli flakes

• 400g linguine

Gently fry the garlic, lemon and chilli before adding the courgettes. Put the lid on and let the courgettes simmer and steam until cooked through. Bring the pasta to the boil.

• 2 egg yolks

• 1 egg

• 100g parmesan

• Black pepper

• Half a bunch of finely chopped dill.

Mix the eggs and parmesan together to form a fairly thick paste. Add the drained pasta to the courgette mixture along with a couple of ladles of pasta water, mix well until the pasta is nice and silky and then take off the heat. Leave the pasta to cool slightly, before adding the egg and parmesan mixture. Stir constantly, mixing it thoroughly which will allow the residual heat from the pasta slowly start to cook the eggs. The pasta should be lovely and silky, with the eggy mixture coating everything, but keep adding a bit of pasta water until you get the consistency you are after.

Taste and adjust the seasoning - salt and loads of black pepper, the juice of half a lemon and the chopped dill. Finish with parmesan.