Vegetable spaghetti alla carbonara
Instructions
Cut the zucchini into thin slices and toss in a pan with oil and garlic.
In a bowl beat the eggs with a pinch of salt, cheese and parsley.
Boil the spaghetti al dente, drain and pour into the pan of Zucchini.
Stir quickly, add the egg mixture.
Ingredients and dosing for 4 persons
- 350 g of type pasta spaghetti
- 200 g of zucchini
- 50 g of olive oil
- 50 g of grated parmesan cheese
- 1 clove of garlic
- 2 eggs
- Chopped parsley
- Salt