Courgette’s Carbonara is a vegetarian alternative to the classic Carbonara in which, in Italy, we use Guanciale (Cheek)… please note, not Pancetta J (Bacon).
Serves 4 people
- 320g Spaghetti or Mezze Maniche
- 200g Courgettes
- Extra Virgin Olive Oil
- Salt to taste
- Black pepper to taste
- 100g Grated Pecorino cheese or Parmigiano Reggiano
- 2 fresh eggs
To prepare the Courgette Carbonara, start with the cooking of courgettes. Wash the courgettes, then cut into pieces of about 1cm. Put the oil in a pan, heat it up, then add the courgettes.
Add salt, pepper and cook the courgettes for about 10 minutes, then put them to cool in a small bowl. Place the eggs in a large bowl and beat gently with a whisk, add the grated pecorino and continue to beat. Then add the courgettes and keep everything aside.
Cook the pasta in plenty of boiling salted water, drain it al dente and pour it directly into the bowl with the eggs. Stir for a few minutes, so that with the heat of the pasta the eggs will cook and make it creamy. At the end sprinkle with grated Parmigiano Reggiano and BUON APPETITO!