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Spaghetti mit Zucchini Carbonara

Spaghetti with zucchini carbonara

by KOMEKO Team in Recipes
How many people are you cooking for?
2

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

  1. Fry zucchini
    To begin, sauté the zucchini in thin slices with olive oil in a pan.
  2. Prepare egg yolk mixture
    Mix the egg yolk, salt and milk with 20 g of the pecorino.
  3. 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.
  4. Mix spaghetti with egg yolk mixture
    Add the water and egg yolk mixture to the spaghetti and mix well.
  5. Finish the dish and season to taste
    Finally, add the remaining pecorino and season with salt and pepper.
Rezeptbild
Tags: Pasta
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KOMEKO Spaghetti

KOMEKO Spaghetti

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Gluten-free fresh pasta made from rice flour

Content size: 1 serving

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