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Recipe by
Carbonara with zucchini is a variation of the classic Roman carbonara in which zucchini are added, giving a slightly sweet flavor and a pleasant crunchy texture. This first course is simple to prepare and is perfectly suited to any occasion.
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Step 1 of 5: Cut the zucchini into rounds
Step 2 of 5: Heat 3 tablespoons of oil and brown the garlic in it, then add the zucchini and cook over low heat for 20 minutes
Step 3 of 5: Salt them halfway through cooking
Step 4 of 5: In a bowl, beat the eggs and yolk with 4 tablespoons of pecorino, salt and pepper
Step 5 of 5: Cook the spaghetti, drain it and pour it into the bowl; mix quickly so the eggs do not set, then add the zucchini, a handful of chopped parsley and more pecorino
| Average values | Per serving290 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 2,441 kJ583 kcal | 841 kJ201 kcal |
| Fat | 22.09 g | 7.61 g |
| of which saturated fatty acids | 6.94 g | 2.39 g |
| Carbohydrates | 67.63 g | 23.3 g |
| of which sugars | 4.93 g | 1.7 g |
| Fibre | 4.09 g | 1.41 g |
| Protein | 26.96 g | 9.29 g |
| Salt | 7.11 g | 2.45 g |
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
In gray: not detectedDetected
In summary: Not suitable for vegans · To be checked for vegetarians · To be checked for pescatarians · Contains lactose · Allergens detected: Gluten, Eggs, and Milk and dairy products
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
