LIVING
ZEST FOR LIFE
FOOD ❘ HOME ❘ CULTURE❘ TRAVEL
Letitia Clark’s new book is a love letter to lemons in all their sharp, sunny glory. From citrus-laced pastas to tangy desserts, Letitia’s recipes bring comfort and golden goodness to every mealtime
LEMON AND COURGETTE CARBONARA
Serves 2 Takes 30 minutes
INGREDIENTS
• 4 tbsp extra virgin olive oil, plus extra to serve
• 1 garlic clove, bashed
• 2 medium or 3 small courgettes, sliced in half lengthways, then into half-moons
• Sea salt and freshly ground black pepper
• 180g/61/2oz pasta of your choice
• 1 egg plus 2 egg yolks
• 4 tbsp grated pecorino or parmesan
• Zest of 1 small lemon, plus juice of 1/2 another lemon
• Basil leaves, to serve
1. Heat the oil in a frying pan over a medium-low heat, then fry the garlic clove until it just begins to sizzle and smell good.
2. Add the courgette slices and sauté, stirring regularly, until they are golden all over, beginning to break down and almost jammy.