Isabella Barbato’s courgette carbonara with busiate

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Published: Mon 13 Jul 2026, 2:34 PM

Last updated: Mon 13 Jul 2026, 3:04 PM

By PA

“This dish, along with pasta maritata, was one of our go-to lunches on school days. Both my parents worked and usually got home just after me and my sister. That’s why we learned to cook so young: we’d start lunch, so it was ready for everyone,” recalls Isabella Barbato, food writer and author of cookbook, Pasta Therapy.

“At home we loved courgette. They were affordable, always in the refrigerator and we found ways to use them in everything. This carbonara was one of my mum’s favourites. It’s not traditional, of course: there’s no pancetta, just golden courgette rounds sautéed in olive oil, tossed with eggs and a bit of Parmigiano. Quick, light and so satisfying.

“My mum usually made this with store-bought spaghetti to save time, but for the book I’ve paired it with fresh busiate, which the sauce clings to beautifully, elevating the dish without complicating it.”

Ingredients:

Serves 4Preparation time: 30 minutes, plus 30 minutes restingCooking time: 10 minutes

For the dough:400g semola200ml lukewarm water

For the sauce:3tbsp extra virgin olive oil2 courgettes, thinly sliced into rounds4 large eggs50g Parmigiano Reggiano, finely grated, plus extra to serveSalt, to tasteFreshly ground black pepper, to taste, plus extra to serve

Method:

1. Make the dough: On a clean work surface, make a mound with the semola and create a well in the centre. Gradually add the water, mixing with your fingers or a fork to incorporate the semola until a rough dough forms. Knead for 5–7 minutes until smooth and elastic. Cover with a dish towel and let rest for 30 minutes.

2. Shape the busiate: Lightly dust a tray and work surface with semola. Cut off a small piece of rested dough, roughly the size of a golf ball, and roll it into a rope about the thickness and length of a pencil. Roll each piece diagonally around a thin wooden skewer, knitting needle or traditional brass ferretto to form a tight spiral. This may take a little practice, but you’ll get there. Slide it off gently, dust with semola and set on the tray, and keep covered as you work. Repeat with the remaining dough.

3. Prepare the courgette: Heat the olive oil in a large pan over a medium heat. Add the courgette slices and sauté for 8–10 minutes, until golden and soft. Season with salt and pepper, then remove from the heat and set aside.

4. Beat the eggs: In a small bowl, beat the eggs with the grated Parmigiano. Season lightly with salt and pepper.

5. Cook the busiate: Bring a large pot of salted water to the boil. Cook the busiate for 4–5 minutes, or until al dente.

6. Combine and serve: Using tongs, lift the pasta directly into the pan with the courgette. Toss gently to coat, adding a splash of cooking water if needed to help loosen. Pour in the egg mixture, stirring quickly to create a silky sauce from the heat of the pasta. Add a splash of pasta water if needed to help the sauce cling evenly. Serve immediately with extra Parmigiano and black pepper.