Zucchini Carbonara

Chef
Giorgione
Difficulty;
Medium
Dosi per
2 people
Ingredients
200 g of kamut Penne pasta, 1 Red onion of Cannara, 3 slices of Pig cheeks, 2 zucchini, 2 eggs, White wine, Donkey; Oil; Salt Black pepper, Reggiano Parmesan cheese 30 months
Preparation

In the frying pan, a little butter with a sufficient dose of extra virgin oil. We crudely chop an onion, list the pillow and add everything to the bottom. Let’s raise the fire and blast it with the wine. We trim the zucchini, cut them (but not too much) and put them in a pan. Pepper, a spin, and let’s cook for five minutes. In the meantime, we prepare the classic carbonara: break the eggs in a bowl and add salt and pepper. The eggs need to be whisked a little, so if this beating lasts 2 or 3 minutes, we don’t mind. Add Parmigiano 30 months, seasoned and tasty, and risbattutina. At this point we cook the pasta in boiling water. I chose kamut pens with a strong taste. We put in a generous dose because I’m tall and well distributed. When it’s ready, we run the pasta into the zucchini bowl and fry it a little. ” Add the egg, again Parmigiano, remove from the heat, turn quickly and go to flatten.

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