Saffron and courgette carbonara
Today we are taking a twist on the classic carbonara dish by adding saffron and courgette. I you look back a few posts you’ll see I shared a saffron and courgette gnocchi. A few days back I was scrolling on my pinterest looking for inspiration for my next recipes and all of a sudden the idea to add saffron and courgette to carbonara just popped into my head. And I think it’s genius. At least if you love saffron like me.
Saffron is mostly used in sweet recipes and therefor not liked as much in savory ones. But let me tell you, saffron and carbonara are a match made in heaven, truly. I don’t know exactly why but the cheese, smokiness from the bacon and the creamy sauce is just delicious. Even if you don’t like saffron, give this a try!
The courgette adds a lovely texture and adds a little veg in to the mix, which is always good. I don’t think another vegetable would work well as courgette but hey, if you feel creative give it a try and let me know!
Now I don’t have more words to describe this delicious carbonara so let’s jump straight into the recipe!
recipe
this serves 2 people
Ingredients
250-300 gr of spaghetti, cooked al dente in salted boiling water
a cup of the pasta cooking water, reserve before draining the pasta
60 gr of vegan bacon bits, my favorite brand is vivera
250ml of vegan cooking cream, unsweetened
1 shallot, minced
2 garlic cloves, minced
a handful of fresh parsley, minced
1 courgette, cubed
150 ml of vegan white wine
1 tbs of vegetable bouillon powder or paste
2 gr of saffron, ground
olive oil, as much as needed
salt and pepper, to taste
vegan parmesan, to taste
How to
Start by frying the shallot and garlic in olive oil for a few minutes.
Once the onion is fragrant and starts to turn slightly brown deglaze with the white wine.
Leave to simmer for a minute then add a splash of the pasta water.
Add the bouillon, saffron and cooking cream.
Leave to simmer until thickened up slightly, season to taste.
Meanwhile fry the courgette in lots of olive oil until browned and soft.
Season with salt and pepper, set aside.
In the same pan fry up the bacon until crispy.
Add the courgette and bacon to the sauce and toss well.
Add the cooked pasta and toss to coat every pasta strand.
Serve with parmesan on top.
Buon appetito!
SHARING IS CARING!
Did you make this? Tag me @lunatrapani on instagram. Love to see your creations.
