This recipe is dedicated to who would canno’t digest to much carbonara and prefere a daily diet.
So why not replace the bacon (guanciale in italian) with zucchini?
And to retrieve the taste lost in the change of ingredient, a generous sprinkling of ricotta salata or speak ham will make carbonara light very tasty.
Preparation time: 30 minutes
Number of servings: 4 people
360 g of pasta
700 g fresh zucchini
2 cloves of garlic or onions
extra virgin olive oil
4 teaspoons of grated cheese (pecorino or parmesan)
4 teaspoons grated ricotta or some speak ham
2 tablespoon milk
salt and pepper
Put to heat the water in which to prepare 50 cl of vegetable broth, clean the zucchini and cut into cubes, in a frying pan blow up the zucchini with olive oil and garlic, peeled, add a pinch of salt and pepper and wet them with the broth; just cooked sprinkle with chopped parsley and remove from heat.
In a bowl beat a large egg (even with the egg white, which gives a protein to the dish) with a pinch of salt, dissolve the egg with milk and mix the grated cheese.
Boil the pasta 1 minute less the cooking time showed in the packaging to have it al dente!
Drain the pasta and immediately pass it in the holster with the egg, add the zucchini and stir quickly until the egg begins to thicken, sprinkle with chopped salted ricotta cheese and serve.
If you really like the traditional carbonara you can also add crunchy bacon or better guanciale to decore the dish.
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