Vegetarian Zucchini Carbonara
A meat-free dish we love very much in my family. It's very easy to make and will be on your plate in under 30 minutes.
I like to top it with toasted breadcrumbs, 'cause that's how we roll in Sicily, bit that's totally optional and not part of any authentic carbonara recipe.
Carbonara is one of the most iconic Italian dishes. Originally from Rome, it is common throughout Italy and all over the world.
To make this delicious carbonara, just follow the next few easy steps.
Ingredients (for 2)
1 large zucchini / courgette, sliced into discs
2 + 1 tbsp extra virgin olive oil
1 egg yolk + 1 whole egg
2 tbsp pecorino cheese, grated
Salt and pepper to taste
Toasted breadcrumbs to top
Fry or grill the zucchini in 2 tbsp of oil with some salt, and drain the excess oil on kitchen paper. Set aside.
Bring a pot of salted water to a boil and cook the spaghetti to al dente (1 minute less than indicated on the packaging).
While the pasta is cooking, beat the eggs and pecorino to form a thick cream.
Drain the pasta, reserving half ladle of cooking water. Transfer the pasta to a pan with 1 tbsp of oil, the zucchini, freshly ground black pepper and the reserved cooking water. Then place on a medium heat, while mixing for a few seconds to combine.
Add the eggs and pecorino, stir to combine and immediately switch off the heat as you don't want the eggs to become scrambled but rather to form a cream.
Serve immediately with toasted breadcrumbs, if you like.
Word of the Day
(Enjoy your meal, pronounced bu-ón ap-pe-tí-to)