Carbonara pasta with zucchini 😋

Pasta alla carbonara is a characteristic dish of Lazio and more particularly of Rome, although many theories claim that it was invented by the charcoal burners of the Apennines, by a Neapolitan cook named Cavalcanti or even by the Americans. Carbonara is a pasta dish prepared with popular ingredients and an intense taste. The most traditionally used type of pasta is spaghetti, although other types of long pasta such as linguine, or some types of short pasta such as penne and, in particular, rigatoni, are well suited. A creamy dish with a sweet flavor and simple to prepare. A variant of the classic carbonara is the version with the addition of zucchini, which is very tasty to try.

Ingredients

400 g of Spaghetti, vermicelli, or bavette

1 onion

200 gr of bacon or guanciale

2 eggs

300 gr of zucchini

4 tablespoons of extra virgin olive oil

Pecorino Romano

Pepper

salt

basil or mint

Preparation

Cut the zucchini into slices or strips as you like. In a frying pan add 4 tablespoons of extra virgin olive oil and heat the oil a little add the zucchini to the pan with the oil and cook until golden brown over medium heat add a little salt. In another pan, add the diced bacon or guanciale and cook until crispy over medium heat. Finely chop the onion and brown it In the meantime, beat the eggs in a bowl and add the pepper and pecorino cheese. Keep a ladle of cooking water and drain the pasta al dente. Then pour everything into a large bowl, bacon, zucchini, pasta, cooking water and add the beaten eggs and stir quickly for a few seconds until a cream is formed. Be careful not to overcook the eggs, they must be creamy and not cooked-fried. Serve the dish with a little pecorino cheese and fresh basil or mint if you prefer.