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Spaghetti alla Carbonara di Zucchine | Vegetarian Classic
(0)
20 min
Quick
Knuspr-Küche
Das römische Kultgericht als vegetarische Delikatesse: Knusprig in Olivenöl gebratene Zucchinischeiben treffen auf seidige Spaghetti, umhüllt von einer samtigen Creme aus frischem Eigelb, gereiftem Pecorino und reichlich schwarzem Pfeffer. In 20 Minuten fertig!
Ingredients
Preparation method
Preparation & frying zucchini
Bring a large pot of plenty of water to a boil for the pasta and salt generously. Wash the zucchini, trim off the ends, and thinly slice or shave them using a mandoline.
Heat the olive oil in a large pan over medium to high heat. Add the zucchini slices and fry for 8-10 minutes until golden brown and slightly crispy. Season with a pinch of salt. Then remove about half of the fried zucchini and set aside for later garnish.
Carbonara cream & emulsifying
Cook the spaghetti in boiling salted water until al dente, about 2 minutes less than the package instructions. Meanwhile, in a bowl, whisk 1 whole egg and 2 egg yolks with the finely grated Pecorino and plenty of freshly ground black pepper using a fork until creamy.
Chef's tip
Remove pan from heat: The secret to a perfect carbonara is emulsifying off direct heat. If the pan is too hot, the eggs will curdle. The residual heat of the pasta is completely sufficient to bind the sauce into a creamy consistency.
Slice zucchini evenly: Slicing the zucchini into evenly thin rounds with a mandoline allows them to fry especially evenly and develop wonderfully aromatic crispy edges.
75 min
Under an hour
