What’s better than the classic carbonara??? A carbonara with zucchini of course! Quick, easy and packed with flavour.
- 500g/5 cups calamarata or any short pasta
- 4 eggs
- 1 egg yolk
- 2 zucchini/courgettes, sliced
- 1 cup Pecorino Romano
- Extra virgin olive oil
- Salt & pepper
Fry the zucchini in a drizzle of olive oil for around 4-5 minutes.
In a bowl whisk the eggs, cheese and lots of pepper until combined.
Cook the pasta in boiling salted water until al dente and drain.
Add the pasta to the pan with the zucchini and toss together.
Add the egg mixture to the pasta and work fast mixing to create a creamy sauce
Add extra cheese and pepper and enjoy!