Zucchini Carbonara – StreetFoodNews
Would you like to try a different carbonara? Try the tonnarelli with zucchini carbonara. A unique taste that invites everyone to a happy family meal.
There Pasta carbonara It is one of the quickest first courses in our kitchen, but don’t be fooled, it seems simple but in reality not everyone knows the secrets of how to make it perfect.
True Italian excellence, typical of Lazio cuisine, almost an institution in Rome. And anyone who dares to add cream or leave out pecorino or bacon and replace them with other similar ingredients risks a diplomatic incident.
We know full well that the cuisine cannot be touched, original recipes must remain original, especially regional ones. But we also like to experiment, because that’s what cooking is. Otherwise, so many delicious dishes would never have been created.
That’s why today we would like to introduce you to a variant of carbonara, Tonnarelli with zucchini carbonara. Yes, we know we shouldn’t call it that, but it gives an idea of the dish. Try it too, bring a new recipe to the table and surprise your guests.
Tonnarelli with zucchini carbonara: the recipe
THE Tonnarelli with zucchini carbonara It is a quick and tasty dish that you can serve as often as you like because it is not difficult. A unique and delicate taste thanks to the zucchini but nutritious thanks to the eggs. We used tonnarelli, a type of fresh pasta similar to spaghetti alla guitar.
The difference to normal spaghetti is the square section. A way to change the formats and not always use the same ones, but of course you can use any formats you want. Let’s look at the recipe.
Zucchini – StreetFoodNews
How to prepare
To prepare a delicious dish Tonnarelli with zucchini carbonara You will need 90 grams of tonnarelli or your preferred format of fresh pasta, a large zucchini, a very fresh egg yolk with a little egg white, two tablespoons of grated parmesan, pepper and salt.
First wash and clean the zucchini, cut it into small pieces and cook it in a pan with a little water. Meanwhile, bring some water to the boil in a pot to cook the pasta and once it boils, dip the tonnarelli in it. When the zucchini is cooked, turn off the gas, add salt and mash everything with a fork until you get a nice cream. Put it back on the stove and let all the vegetable water dry. Then beat the egg yolk with a little egg white and pepper. Add to the zucchini, drain the noodles and season. A real kindness.