Today's dish of the day: a nice vegetarian carbonara with lots of courgettes and a few mint leaves. Yummy and light, with the mint gives freshness to the egg, the courgettes soften everything and the cheese gives that extra boost. In short, it's quick and nice and creamy Pasta dish. And easy to prepare.
Ingredients:
4 courgettes (small); 1 onion; 1 pasteurized egg yolk (per person); 2 tablespoons Pecorino romano; 1 tablespoon parmesan; 5 mint leaves (+ decoration); 1 tablespoon Milk; to taste Extra virgin olive oil; salt to taste; 160 g spaghetti 15 (La Molisana)
Preparation:
Choose some nice small, light green courgettes like I found at the greengrocer. Remove the flowers and wash them well, trimming the stem. Cut them into oblong rounds and keep them aside. Clean the onion, cut it in half and then chop it quite finely. Brown the onion in a non-stick pan. Add the courgettes and a few fresh mint leaves. While the courgettes are browning, boil some water for the spaghetti, salt it when it boils and throw in the pasta. Break the egg into a plate and add the grated cheeses and a pinch of salt. Beat everything together adding the milk. The spaghetti will cook in about 11 minutes, drain them a couple of minutes before and sauté them in the pan with the courgettes. When they are hot, remove them from the heat and pour in the egg, stirring. They should remain nice and creamy without egg lumps. Buon Appetito! E grazie a Giallo del Zafferano!
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