Vegetarian carbonara
Instructions
Wash all vegetables.
Cut carrots and courgettes in thin strips using a vegetable peeler, the white part of the leek and cabbage into strips, thin red onion slices.
You blast all in a pan with a little oil for a couple of minutes then add salt, coperchiate and let simmer over low heat for 15 minutes.
Meanwhile, Cook linguine in boiling salted water.
Beat in the dish two eggs with a pinch of nutmeg, salt and pepper.
When the pasta is cooked, drain and pour into the pan with the vegetables.
dress with a drizzle of raw oil, then pour the eggs, parmesan and stir quickly.
Let stand for 1 minute over low heat and serve.
