Carbonara di Zucchine

Name: Carbonara di Zucchine
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 400 g Rigatoni; 3 medium Zucchini (Diced small); 5 large Egg yolks; 80 g Pecorino Romano (Grated); 10 leaves Fresh mint; 3 tbsp Olive oil; 1 tsp Black pepper

A vegetarian reinterpretation

vegetarian

Prep15 min

Cook20 min

Total35 min

Servings4

Difficultyintermediate

Ingredients

Rigatoni
400 g
Zucchini
Diced small
3 medium
Egg yolks
5 large
Pecorino Romano
Grated
80 g
Fresh mint
10 leaves
Olive oil
3 tbsp
Black pepper
1 tsp

Method

Dice zucchini into small cubes and pan-fry in olive oil until golden and slightly crisp.

10 minutes

Cook rigatoni in salted water until 1 minute short of al dente.

12 minutes

Whisk egg yolks with Pecorino and pepper.

Combine pasta with zucchini, add egg mixture off heat, toss with torn mint leaves.

Serve immediately.

Carbonara di Zucchine

Ingredients

Method

What Makes This Variant Distinct

Cuisines