Zucchini Carbonara is a variation of the classic Roman carbonara in which zucchini is added, giving a slightly sweet flavor and a pleasant crunchy texture. This first course is easy to prepare and is perfect for any occasion.
Slice the zucchini into rounds
Heat 3 tablespoons of oil and fry the garlic until golden, then add the zucchini and cook on low heat for 20 minutes
Salt them halfway through cooking
In a bowl, beat the eggs and yolk with 4 tablespoons of pecorino, salt, and pepper
Cook the spaghetti, drain it, and toss it into the bowl, mixing quickly to prevent the eggs from setting, add the zucchini, a handful of chopped parsley, and more pecorino
Pan
Bowl
Spatula
Store in the refrigerator for a maximum of 2 days
This version of carbonara is enriched with zucchini to give a touch of freshness to the dish
Italy, Lazio
| Energy (kcal) | 343.42 |
| Carbohydrates (g) | 59.35 |
| of which Sugars (g) | 3.63 |
| Fat (g) | 4.37 |
| of which Saturates (g) | 1.89 |
| Protein (g) | 14.41 |
| Fiber (g) | 5.81 |
| Sale (g) | 0.41 |
