Carbonara is one of the most famous Italian pasta dish and Italians are very strict in following the exact procedure and using the right ingredients. Here we are presenting a vegetable carbonara, lighter but yet creamy and tasteful.
Preparation: 10 minutes
Cooking: 15 minutes
Level of Difficulty: Easy
- 400 gr. Spaghetti
- 6 zucchini
- 1 onion (small)
- half yellow or red pepper
- 2 eggs
- Grated parmesan cheese
- Extravirgin olive oil (around 5 tablespoons)
- Salt and pepper to taste
Prepare the vegetables. Cut the onion in slices, and pepper and zucchini in small pieces.
Heat 5 tablespoons of oil in a frying pan and sauté the vegetables, starting with onion, then adding pepper and finally the zucchini. Season with salt, cover and simmer for 20 minutes.
Pour the water for the pasta in a large pan; when it boils add salt and cook the spaghetti al dente. Drain them and put them in the pan with vegetables, adding a bit of extra virgin olive oil; cook just 2 minutes more and then add the two eggs, previously beaten, removing from the heat.
Serve hot with parmesan cheese.