James Gabriel Martin’s carrot and courgette carbonara

1. Peel the carrot and courgette into long, wide ribbons and set aside. Add a glug of olive oil and a knob of butter to the pan and set on a low to medium heat. Finely chop garlic and sauté for a minute. Don’t let it take on colour.
2. Add the vegetable ribbons into the pan and turn the heat up a little if you need to. Season with salt and pepper and fry until they are tender while retaining just a bit of bite.
3. Put the pasta on the boil and cook until al dente. Whisk the eggs in a bowl and grate in the Parmesan along with some cracked black pepper.
4. When the pasta is cooked, drain it, saving a small cup of pasta water for your sauce. Add the pasta into the frying pan with the vegetables. Add some pasta water and stir.
5. Take the pan off the heat for a minute before adding the egg mixture, being sure to keep it moving so that the eggs don’t scramble. Season to taste and grate some more Parmesan over the top.

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