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Carbonara pasta with zucchine

by | Jul 18, 2017 | Recipes | 0 comments

DIFFICULTY: 3

INGREDIENTS PER 4 PEOPLE

spaghetti, 12,7 oz
zucchini, 3
leek, 1
eggs, 2
Parmigiano or Pecorino cheese, 2,8 oz
onion, 1,7 oz
olive oil
salt and pepper

PROCEDURE

Bring to the boil a large pan of water: when the water boils, add a handful of salt, put in the pasta. Cut the zucchini into slices, cook them in a pan with hot oil and onion. Drain the pasta, put it in the pan together with zucchini and continue to fry it, adding a little of olive oil. The pasta needs to be drained “al dente”.
Prepare a large serving bowl and lightly whisk two eggs with a pinch of salt and the grated cheese. Put the pasta sauteed with zucchini on top of it and give it a quick mix before serving. Season with freshly ground black pepper to taste.

Thansk to: Cuoche si Diventa

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