Serves: 4 Prep time: 15 minutes Cook time: 20 minutes
Ingredients
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450g Monty & Sons Trumpets
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300g Courgettes, cut into thin strips
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1 Medium onion, thinly sliced
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1 Garlic clove, finely sliced (optional)
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2 Whole eggs + 2 Egg yolks
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70g Parmigiano Reggiano, freshly grated
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1 Lemon, zest and a squeeze of juice
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5 tbsp Extra virgin olive oil
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Fresh basil, handful (torn)
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Freshly cracked black pepper
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Sea salt
Method
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Prep the veg: Cut the courgettes into thin strips (about 5cm long and 2mm thick) to match the Trumpets. Thinly slice the onion.
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Sauté the base: Heat the olive oil in a large frying pan over medium-low heat. Add the onion and courgettes with a pinch of salt. Cook gently for 10–12 minutes until very soft and tender. If using garlic, add it halfway through. Remove from the heat.
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Boil the pasta: Bring a large pot of heavily salted water to a boil and cook the Trumpets until al dente. Reserve a large mug of the starchy pasta water before draining.
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Whisk the mix: While the pasta cooks, whisk the eggs, yolks, grated cheese, lemon zest, and a generous amount of black pepper in a small bowl.
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The emulsion: Put the courgette pan back on a low heat. Add the drained pasta to the pan, tossing it so it tangles with the vegetables.
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The final swirl: Turn off the heat completely. Pour in the egg mixture and a good splash of the reserved pasta water. Stir and shake the pan vigorously; the residual heat will create a silky, zesty cream.
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Serve: Add the torn basil and a squeeze of lemon juice. If it looks too thick, add another splash of pasta water. Serve immediately with extra cheese and pepper.
