Courgette spaghetti carbonara they represent a tasty vegetarian alternative to the famous traditional Roman dish. This recipe is perfect to serve during the warmer seasons, like spring and summer, since it is light and quick to prepare. It is ideal for those who come home late from work or for those who want to improvise a dinner with friends. Try this one tasty variant which we cooked following the recipe of Benedetta Rossi. Prepare the right quantity, because this is a dish that must be eaten as soon as it is ready and cannot be stored in the refrigerator.

Courgette spaghetti carbonara

Ingredients

• 320 g of spaghetti
• 500 g of courgettes
• 2 eggs
• 2 egg yolks
• 50 g of grated cheese
• 2 cloves of garlic
• Extra virgin olive oil to taste
• Pepper as needed
• Salt to taste

Preparation

The first thing to do to prepare spaghetti with courgette carbonara is to heat a little olive oil in a pan with a pinch of salt and two whole peeled garlic cloves. When the garlic is golden, add the courgettes cut into rounds and cook them for about ten minutes, stirring occasionally. While the courgettes are cooking, place the whole eggs, the egg yolks and a generous grind of pepper in a bowl. Beat everything with a fork until smooth a homogeneous compound. At this point, add the grated cheese to the eggs and mix well to combine.

Cook the spaghetti in plenty of salted water and drain al dente. Transfer them immediately to a serving bowl and add the hot courgettes. Pour over the egg mixture and mix vigorously to distribute the seasoning well. Divide the spaghetti onto plates and serve hot. For a extra touch, you can sprinkle with more grated cheese or freshly ground pepper. Remember that the courgette carbonara should be served immediately to best enjoy its creaminess. Your courgette spaghetti carbonara they are ready. Enjoy your meal.

READ ALSO—> Spaghetti alla Pompeiana, the summer recipe that is prepared in 10 minutes with few ingredients, better than puttanesca

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