RECIPE BY Jessica | Chef & Author

A delicious variation on the classic carbonara – simply delicious!

Amount

servings

Ingredients list

400 g spaghetti
200 g zucchini
150 g guanciale (Italian cured meat)
40 g pecorino cheese grated
6 egg yolk
pepper
parsley to taste

Difficulty: easy

Cost: low

Calories: 662kcal

Prep: 10

Cook: 15

Total: 25

sugar free

Difficulty: easy

Cost: low

Calories: 662kcal

Prep: 10

Cook: 15

Total: 25

sugar free

Directions

Bring a pot of well-salted water to a boil and cook the spaghetti al dente.
In the meantime, finely dice the bacon. Wash the zucchini and cut into bite-sized pieces. Brown the bacon cubes in a frying pan on medium heat (without oil!). After about 2 minutes, add the zucchini pieces and sauté for another 5 minutes. Then turn off the heat completely.
Place the egg yolks, pepper, a ladleful of pasta water and the pecorino in a bowl and whisk thoroughly.
Drain the finished spaghetti and then add it directly to the lukewarm frying pan with the bacon and zucchini. Then add the sauce and mix thoroughly immediately. Season to taste with pepper. If the pasta is still not creamy enough, you can add a dash of pasta water.
Now pour the pasta on deep plates, garnish with fresh parsley to taste and serve hot!
Buon appetito!

Tip

If you don’t like Pecorino, you can of course replace it with Parmigiano Reggiano!

For more great variations, try using other vegetables, such as artichokes, eggplant or green beans.

Calories: 662kcal (33%)Carbohydrates: 78g (26%)Protein: 26g (52%)Fat: 26g (40%)Saturated fatty acids: 10g (50%)Trans fatty acids: 1gCholesterol: 328mg (109%)