Zucchini Spaghetti Carbonara
Description
Pasta carbonara is one of the most popular first courses, and for this very reason, there are so many variations on the original recipe: for you, a different, delicious proposal that takes advantage of the delicate flavor of vegetables combined with the bolder flavor of speck and Gran Campidano.
A quick and easy preparation, and with an absolutely impressive result thanks to our recipe.
Ingredients
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- Courgettes 4
- Grated Gran Campidano Arborea 100 g
- Pancetta 150 g
- Eggs 4
- Extra virgin olive oil q.b.
- Salt q.b.
- Pepper q.b.
Instructions
- 1 First, wash your courgettes thoroughly, then cut off the ends with a knife and use a spiralizer to form the spaghetti: simply insert the courgettes one at a time and push them through the spiralizer, rotating them until they're thin.
- 2 At this point, dice the pancetta or cut it into strips. Heat a pan with a little extra virgin olive oil, then add the pancetta and sauté for a few minutes. Next, place the egg yolks in a bowl with half the Gran Campidano and beat until smooth.
- 3 Add the zucchini spaghetti to the pancetta in the pan with a pinch of salt and cook for about 15 minutes, covering the pan with a lid and stirring occasionally. Once the spaghetti is cooked, turn off the heat and add the egg yolk and cheese mixture, stirring quickly with a ladle. Serve sprinkled with the remaining Gran Campidano and a pinch of black pepper.
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Arborea menus
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Come and discover the most traditional recipes of our homeland, Sardinia. We’ve prepared some simple menus for every day and some more elaborate ones for special occasions.
