Creamy Courgette Carbonara

Before you judge me I know how to make a proper carbonara, with eggs and NOT with cream (c'mon kids this isn't my first rodeo) but I've called this a carbonara because we know the Brits invented one with cream and so this is along those lines. This a quick and tasty pasta that's a little indulgent. To make it you will need:

• Bucatini or Spaghetti
• Double cream (about 200ml)
• One courgette
• Garlic oil
• Olive oil
• Seasoning

Start by getting your pasta in the boiling water and get the water salty like the sea. Then work quickly. In a frying pan add a little olive oil and add your bacon lardons, you want them to get crispy but not too crispy. Then cutting your courgettes into little matchsticks, add a little garlic infused olive oil to the pan and add your courgettes, the heat should be lowish as you want them to cook but retain a little crunch. When you're happy with how they've cooked turn the heat down and add your cream and lots of black pepper and a little salt to taste. When the pasta is a couple minutes from being done, add it to your sauce while still on a low heat constantly stirring so it absorbs some of that sauce. Add a little of the pasta water if you need to, to loosen things up a little to coat all the pasta. Plate up with some Parmesan and enjoy!