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'Pasta alla Carbonara' is a traditional italian recipe: this version is very similar but uses zucchini instead of bacon (or pancetta), for a vegetarian recipe healthier than the original.



Vegetarian Carbonara Pasta

Ingredients
Serves two:
200g 'farfalle' (butterfly shaped pasta) or other short pasta
2 eggs
1 zucchini
150ml single cream
black pepper
30g grated parmesan
1 clove garlic
olive oil

Directions
Boil salted water. Add the farfalle and cook until al dente, then drain them.
Meanwhile put two tablespoons of olive oil in a pan, add the clove garlic cutted in half. Cook for two minutes, then remove the garlic.
Add the sliced zucchini and fry for five minutes.
Beat the eggs with the grated parmesan, single cream and a pinch of salt.
Put the drained pasta and the beaten eggs in the pan with the zucchini. Stir well, and cook for a couple of minutes.
Serve hot with fresh grinded pepper.

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One year ago:

Recipe: Botargo Spaghetti with Balm Leaves

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I am entering this in Presto Pasta Nights, an event hosted by its foundress, Ruth of Once Upon A Feast.

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