Zucchini Carbonara.
Today I present to you a vegetarian version of the classic carbonara pasta. A rich and complete main dish perfect for those who do not eat meat but do not want to give up tradition.
This recipe is perfect for a quick lunch or an alternative dinner where your guests will be left speechless.
To prepare this main dish I used pecorino but you can substitute it with parmesan for an even milder flavor that will drive even children crazy.
And speaking of carbonara, you might be interested in:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 12 oz pasta (short)
- 4 eggs
- 2 zucchinis
- 2.8 oz pecorino
- Half shallot
- 2 tbsps extra virgin olive oil
- to taste black pepper
- to taste salt
Tools
- Pan
- Pot
- Lid
- Knife
- Cutting board
Steps
Wash the zucchinis, remove the ends, and dice them.
Cut the shallot into pieces or slices.
In a large pan, sauté the shallot with the extra virgin olive oil.
Add the zucchinis, salt, and let cook for about 10 minutes.
Cook the short pasta in a pot with plenty of salted water.
Meanwhile, crack the eggs into a bowl, add the pecorino, salt, and black pepper, and beat until smooth.
Once the pasta is cooked, drain it and toss it into the pan with the zucchinis.
Sauté over medium heat for about 1 minute, then remove from heat and pour in the egg mixture.
Quickly combine and plate.
Enjoy your meal!
Storage and Tips
Consume immediately.
You can substitute pecorino with parmesan.
If you want to reheat, add a tablespoon of cooking cream, but I recommend cooking them fresh and enjoying them right away.
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