Fried zucchini with creamy egg yolk and pecorino sauce – quick and delicious.
#gluten-free
Ingredients
For the Carbonara:
0.5
Zucchini
20
ml olive oil
3
Egg yolk
40
ml milk
60
g Pecorino
2
Packs of
KOMEKO SPAGHETTI
Salt & Pepper
Salt & Pepper
Preparation
Fry zucchini
To begin, sauté the zucchini in thin slices with olive oil in a pan.
Prepare egg yolk mixture
Mix the egg yolk, salt and milk with 20 g of the pecorino.
Cook and mix spaghetti
Cook the KOMEKO SPAGHETTI according to the package instructions and add it to the zucchini. Reserve a tablespoon of pasta water.
Mix spaghetti with egg yolk mixture
Add the water and egg yolk mixture to the spaghetti and mix well.
Finish the dish and season to taste
Finally, add the remaining pecorino and season with salt and pepper.
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