My sister Ellen first learned how to make this dish in the hills of Tuscany, and has since become a pro at it. She was kind enough to show me the ropes. It is a simple, quick and lighter take on the traditional carbonara. I was surprised by the punch of flavour that you can get from the vegetables, and perhaps controversially, I can say with all honesty that I don’t miss the guanciale or bacon in it.
Cream isn’t necessary in the recipe – use the pasta water to make a rich sauce. The trick is to keep it moving to emulsify it quickly.
This is a great choice for when you are pressed for time but want to make a hearty, affordable and nourishing dinner that is satisfying and delicious. I like to use tagliatelle pasta for this one, and plenty of freshly grated Parmesan is a must.
Recipe: James Gabriel Martin’s carrot and courgette carbonara
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James Gabriel Martin is a photojournalist, recipe developer and chef from Dublin. His project Leviathan includes recipe development, pop-up food experiences and multimedia journalism. leviathanfood.com
