Prep. time: 10 minutes
Cook Time: 15 minutes Difficulty: 1 out of 5 Serve: 4
12 oz Spaghetti 1cup Zucchini, sliced 1/2 cup Carrots, sliced 5 fresh yolks 1/2 cup Pecorino cheese Extra virgin olive oil qb Salt qb Black pepper qb
To make carbonara pasta with vegetables first wash and peel zucchini and carrots, then slice them lengthwise. In a pan, heat olive oil, add vegetables and brown them for about 6-7 minutes over high heat, they must remain crispy. In a bowl pour the egg yolks and pecorino and mix with the whisk. Pour a ladle of pasta cooking water and mix to a creamy mixture. Meanwhile cook the pasta for the time indicated on the package. Season vegetables with salt and pepper. When pasta is ready, drain it directly in the pan. Add the yolks and cheese mixture. Turn off the heat. Stir pasta and vegetables well. Serve your carbonara pasta with flakes of pecorino cheese.
If you are looking for a flavor and consistency closer to the original, you can use smoked tofu or diced seitan.