Ingredients
- 100g peeled carrot
- 100g peeled courgette
- Olive oil
- Butter
- 2 cloves garlic
- Salt and black pepper
- 1 whole egg and three egg yolks
- 200g tagliatelle
- Parmesan cheese
- 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.
- 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.
- 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.
- 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.
- 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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