Courgette, basil and goat’s cheese carbonara

Courgette, basil and goat’s cheese carbonara

Eat Right For Your Body Type
Lisa Linder

Traditional carbonara does not contain cream and is much lighter than recent versions of the dish. Carbonara should get its creaminess from an egg yolk and Parmesan. I have used goat’s cheese as it is easier to digest, but you can opt for the Parmesan. This unctuous pasta dish is ideal for vata, but also okay for pitta occasionally (they should limit their intake of sour, salty cheeses). Kapha can enjoy it sometimes as it is quite light (but use buckwheat pasta which is a healthier option for you and add less cheese).


Quantity Ingredient
140g penne or rigatoni pasta
1 tablespoon olive oil
1 fat garlic clove, peeled and finely chopped
1/2 medium onion, peeled and finely sliced
1 large courgette, very finely sliced
12 large basil leaves, half left whole, half shredded
60g goat’s cheese
or 30g parmesan cheese, grated
1/4 teaspoon lemon zest
squeeze lemon juice
1 egg yolk
freshly ground black pepper


  1. Bring a large pan of water to a boil. Season with salt and add the pasta, cook until al dente.
  2. Meanwhile, put the oil and garlic in a wide non-stick pan and heat gently. Once the garlic has been gently sizzling for 1 minute, add the onion, courgette, whole basil leaves and a little salt, stir well to mix, cover, and cook very gently until the courgettes are soft, around 5–7 minutes (depends on their thickness).
  3. Reserve 2–3 tablespoons of the cooking water. Drain the pasta, add to the courgettes with the reserved water and mix well. Turn off the heat, add the goat’s cheese, basil, lemon zest and juice and then the yolk. Stir immediately so the yolk coats everything (it will cook in the residual heat) and season.
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