Vegetarian Carbonara sauce (2)
Instructions
Cut into small dices peppers, Eggplant and celery.
Peel the garlic and sciacciatelo.
In a large pan, pour 2 tablespoons oil, the garlic and a bit of chili.
Then heat the oil on low heat for about a minute.
Then add the peppers, Eggplant and celery, and cook for another minute or so.
Now, more intense flame, add Marjoram and cook for 15 minutes.
Then turn off the heat.
Meanwhile, put the eggs in a small bowl with the remaining oil, add the parmesan and stir thoroughly to make the mixture creamy.
Drain the pasta and pour into the pan with the vegetables, adding the egg and Parmesan cream.
Light the fire, carefully mix and allow to cook for 2 minutes.
Serve immediately hot.
Ingredients and dosing for 4 persons
- 350 g of type sardinian pasta dumplings
- 1 red pepper
- 1 celery
- 1 round eggplant
- 1 clove of garlic
- 2 eggs
- Grated parmesan cheese
- 1 bit of chili
- 1 sprig of marjoram
- 4 tablespoons of olive oil extra virgin
- Unrefined sea salt