|
| |
|
 |
- Spaghetti alla Carbonara with Zucchini
- (Spaghetti alla Carbonara di Zucchine)
-
|
-
- Ingredients:
-
- 5 tablespoons extra-virgin olive oil
1 garlic clove, peeled
1 lb medium zucchini, trimmed, cut into 1/4-inch thick rounds (about 3 and 1/2 cups)
2 large eggs, room temperature
3/4 cup freshly grated Parmigiano cheese (about 2 and 1/2 ounces)
12 ounces spaghetti
6 large fresh basil leaves, torn into pieces, divided
-
- Directions:
-
- Heat olive oil in heavy large skillet over medium heat.
Add garlic and saute until pale golden, about 1 minute.
Add zucchini and saute until beginning to color, about 15 minutes.
Remove from heat; discard garlic.
Meanwhile, whisk eggs and Parmigiano cheese in large bowl to blend.
Cook pasta in large pot of boiling salted water until 'al dente', stirring occasionally.
Drain pasta; add to egg mixture and toss to coat (heat from pasta will cook eggs).
Add zucchini mixture and half of basil to pasta; stir gently to blend.
Season to taste with salt and pepper.
Sprinkle with remaining basil and serve. Makes 4 to 6 servings.
-
- That's it!
|
- Free Newsletter!
-
- The weekly newsletter
provides hard to find Sicilian and Italian recipes, holiday specials,
the latest updates on our company, special "members only" offers
and much more.
-
|
|
| |
 
-
"Updated weekly!"
- Need More Recipes?
Sign up for more recipes from our Italian affiliates:
- Oregano From Italy
|
-
|
