Chitarrini in courgette carbonara

CHITARRINI IN CARBONARA 2_03085 of ZUCCHINI ingredients (1 person): 80 g of egg noodles on guitar, 4 medium green Zucchini, 30 g of Diced Bacon, a cup of vegetable broth, a clove of garlic, chives, extra virgin olive oil Peel the zucchini with a potato peeler so you get several long, thin stripes of dark green rind, and put them aside.

Cut the flesh into small cubes.

Sauté the garlic in a little, then delete it and pour the diced zucchini.

Let season over high heat for a few minutes with the boiling broth basting.

Lower the flame and cook in covered container for about 15 minutes, stirring occasionally to reduce the mixture in a cream.

Separately, in another pan, Brown the sliced onions thin and when Golden, add the Diced Bacon.

Let flavour for only a few seconds.

Cook the chitarrini in salted water, then, without drain, retire it with a serrated spoon and discard into the pan with the bacon.

Stir quickly and stir the cream of Zucchini.

Stir just a few seconds and turn off the heat.

The skins of the zucchini will throw at the last moment in previously heated Fryer: in a few moments you arricceranno and become crispy like potato chips.

Cascade Guarnirete with the pretty curls hot and crunchy chitarrini dish.