Carbonara with zucchini
Instructions
Cut the zucchini slices.
Heat 3 tablespoons oil, Brown the garlic, then add the zucchini and cook over low heat for 20 minutes.
Add salt halfway through the cooking.
In a bowl beat the eggs and yolk with 4 tablespoons of pecorino cheese, salt and pepper.
Cook spaghetti, drain and pour into soup tureen, stir rapidly to keep the eggs thicken, then add the zucchini, a handful of chopped parsley and more cheese.
Ingredients and dosing for 4 persons
- 400 g of type pasta spaghetti
- 3 zucchini
- 3 eggs
- 1 egg yolk
- 2 cloves of garlic
- 1 handful of chopped parsley
- 4 tablespoons of grated pecorino cheese
- Salt
- Pepper
- 3 tablespoons of olive oil