RECIPE: What the Fast! Courgetti Carbonara

May 17, 2018

Choosing to lead a What the Fast! lifestyle doesn’t mean going without (see the interview with bestselling author of What the Fat? Dr Caryn Zinn at Super Fasting: The Key to Weight-loss and Longevity).

On the contrary, you can expect wholefood deliciousness that tastes great and does your body good—just like the Courgetti Cabonara recipe below, created by Michelin-trained chef, Craig Rodger. This and more nutritious recipes can be found in the just-released What the Fast!

If you try it and love it, please share in the comments!

Courgetti Carbonara Recipe

Serves 4

Prep time       15 minutes

Cook time      10–15 minutes

Carb count     7 g per serve


For the carbonara:

2 tbsp olive oil

2 onions, finely diced

3 cloves garlic, crushed

3 rashers smoked bacon (streaky works best), chopped (omit for vegetarian option)

1 punnet (250 g) mushrooms, sliced

1 cup cream

¼ cup white wine, or chicken stock or water

2 egg yolks

small bunch chives, parsley or tarragon, roughly chopped (the more herbs, the better)

For the courgetti:

4 courgettes

2 tbsp olive oil or butter

To garnish:     

a few Parmesan shavings

1 tbsp extra virgin olive oil


Heat the oil in a large frying pan over a medium heat. Add the onion and a pinch of salt and cook, stirring occasionally, for 2–3 minutes until starting to soften. Add the garlic, bacon and mushrooms and continue to cook for about 3 minutes until everything has softened. Add the cream and the wine/stock/water, stir and turn the heat down to low to allow the mixture to simmer gently.

Cut the courgettes into noodles with a knife or (ideally) a spiraliser. Grab a frying pan and place it on a high heat and add the oil. Quickly fry the courgettes for 1 minute in the olive oil and remove from the heat.

Add the egg yolks to the sauce, stirring constantly, then remove from the heat and continue to stir to ensure that the yolks are thoroughly mixed through. Season to taste with salt and freshly ground black pepper, and stir through the chopped herbs.

To serve, divide the courgetti between serving bowls, piling it up in a small mound in the middle. Spoon over the carbonara sauce, and top with Parmesan shavings, a drizzle of extra virgin olive oil and a twist of black pepper.

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