Tubes with courgettes and “stracciatella” egg they represent a quick and tasty first course of pasta, typical of Campania cuisine. This recipe combines the freshness of summer courgettes with a creamy combination of eggs and pecorino, offering a simple yet flavorful dining experience. The actress Laura Adrianiknown for her participation in the television series “A casa tutti bene” by Gabriele Muccinodecided to share this delicious recipe with us, demonstrating that even during a break from the set you can enjoy the pleasures of home cooking.

Tubes with courgettes and stracciatella egg

Ingredients x 4

• 320 g of tube pasta
• 50 g of grated pecorino
• 4 medium courgettes
• 2 eggs
• 1 shallot
• Mint to taste
• Extra virgin olive oil to taste
• Pepper as needed
• Salt to taste

Preparation:

To start preparing the tubes with courgettes and stracciatella egg, finely slice the shallot and sauté it over medium heat in a pan with two tablespoons of extra virgin olive oil. In the meantime, cut the courgettes cubes of approximately 5 mm and add them to the shallot in the pan. Season with salt and pepper, then add 300 ml of water. Cover the pan and let it cook for 10-15 minutes, allowing the courgettes to soften and flavor well. Next, pour in more 600 ml of boiling water into the pan and bring everything back to the boil.

Add the tubes and cook them al dente, stirring occasionally to prevent them from sticking. Meanwhile, in a bowl, mix the eggs with grated pecorino until a homogeneous mixture is obtained. Once the pasta is cooked, remove it from the heat and add the egg and pecorino mixture, stirring. vigorously to create a delicious cream. Complete the dish with a few fresh mint leaves and serve immediately. Your tubes with courgettes and stracciatella egg they are ready. Enjoy your meal.

READ ALSO—> Cacio e ova tubes from Cannavacciuolo, the chef reveals the ancient recipe: “How my grandmother made them”. Better than a carbonara in 5 minutes

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