Carbonara con Prosciutto di Parma e Zucchine

What do you do when you've got one egg, a "going-mouldy" courgette and a half-eaten pack of Parma ham sitting in the fridge? Leftovers carbonara!

To make this nifty little lunch (for one) you will need:

1 egg

one small courgette

three or four slices of Parma ham

salt and pepper

a clove of garlic

olive oil and a small dry chilli pepper

100g of good spaghetti

Method:

Heat a tablespoon of oil in a pan and gently fry the crushed garlic and small chilly pepper until the garlic starts to turn brown.

Discard the garlic and the pepper and turn the heat down. Add the thinly sliced courgette and fry slowly on a low heat until they start to turn mushy (10 minutes). 

Boil up a litre of water in a saucepan and add a teaspoon of sea salt. When boiling, throw in your spaghetti. While the spaghetti cooks, mush up the courgettes with a wooden spoon andf add the shredded Parma ham. Break the egg into a bowl and whisk, adding freshly ground black pepper. 

Once your spaghetti is cooked, drain it and pour the spaghetti into the pan with the courgettes and Parma ham. Pour over the beaten egg and mix altogether until the egg is just cooked.

Plate up and serve with grated Grana Padano or Parmesan.