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.
Cut the zucchini into rounds
Heat 3 tablespoons of oil and brown the garlic in it, then add the zucchini and cook over 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 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
Frying Pan
Bowl
Spatula
Store in the refrigerator for up to 2 days
This version of carbonara is enriched with zucchini to give the dish a fresh touch
Italia, 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 |
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