Zucchini Carbonara

Name: Zucchini Carbonara
Total time: 2700 s
Yield: Serves 2 servings
Ingredients: 1 zucchini; Olive oil; Onion; Eggs; Parmesan cheese; Salt; Black pepper; 7 oz pasta (about 200 grams)

Silvia @Silviaivlis

Sicilia

An alternative take on carbonara.
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Silvia @Silviaivlis

Sicilia

An alternative take on carbonara.
*
*
*

Saved

Ingredients

45 min

Serves 2 servings

1zucchini
Olive oil
Onion
Eggs
Parmesan cheese
Salt
Black pepper
7 ozpasta (about 200 grams)

Saved

Steps

45 min

1

Bring a pot of salted water to a boil for the pasta. Meanwhile, prepare the sauce.
2

Wash the zucchini and slice it into thin rounds. Heat olive oil in a skillet and fry the zucchini. Once cooked, if the oil is still clean (otherwise, replace it to avoid affecting the flavor), use it to sauté finely chopped onion (adding onion is optional, as it's not in traditional carbonara). When the onion is cooked, add the zucchini back in and keep warm while the pasta cooks.
3

In a bowl, beat the eggs with salt, Parmesan cheese, and black pepper. When the pasta is al dente, drain it and toss it in the skillet with the zucchini for a couple of minutes. Turn off the heat and add the egg mixture. Add a couple of tablespoons of pasta cooking water and mix everything together until creamy.
Enjoy!