Vegetarian spaghetti carbonara

Spaghetti alle carbonara vegetariana

Ingredients 4 persons

(as main course)

400-500 grams of spaghetti

Olive oil

Chilli flakes

1 clove of garlic (crushed)

2 courgettes (or 1 large one) cut into cubes

White wine

4 eggs (1 whole egg, three egg yolks)

100 grams grated pecorino romano

Parsley (finely chopped)

Pepper from the mill

Salt

🕐 10🔪20🍳 👩🏼🍳

1. Put on a large pan of water to cook the spaghetti in.

2. In a deeper frying pan with a little olive oil, first lightly fry the crushed clove of garlic and set it aside. Then fry the diced courgette in it. Deglaze with the white wine. Let it cook a little more and let some of the liquid evaporate. Now turn off the heat.

3. Cook the spaghetti: add salt, put the dry pasta in the boiling water, stir well, let the water boil and then turn off the heat. Put the lid on the pan and keep the cooking time at -2 minutes.

4. Now beat the eggs with a whisk. Stir in the grated pecorino and finally the parsley.

5. About 1-2 minutes before the spaghetti is ready, turn up the heat gently under the courgette cubes. When the spaghetti is drained, quickly stir it into the courgette.

6. Then quickly stir the spaghetti with the courgette through the beaten eggs with cheese and parsley. Sprinkle with pepper. Serve immediately.

👉🏽 Cooking pasta: When the water for the pasta boils, only then add salt. Then add the spaghetti or other pasta and let the water boil again. Stir the pasta well, turn off the heat and put the lid on the pan. From the moment the water returns to a boil, keep the cooking time at -2 minutes. In between, stir the pasta vigorously so it doesn't stick. Then just drain. The advantage is that the pasta never sticks to the bottom of the pan.