Ingredients:
160g Hard Grain Barilla Linguine
70g zucchini strips
3 excited
60g Pecorino Romano cheese
20ml extra virgin olive oil
mint leaves
Salt and black pepper to taste
Preparation mode:
In a bowl mix the egg yolks, 1/3 of the grated pecorino cheese, salt and black pepper. Reserve.
Heat the frying pan with a drizzle of olive oil and grill the zucchini cut into strips.
Meanwhile, cook the pasta in boiling salted water for the time indicated on the package.
Drain and add the grilled zucchini.
Add two tablespoons of cooking water to the zucchini pasta and stir for another 30 seconds.
Turn off the heat and add the egg yolk cream, stirring vigorously.
Finish with the remaining grated pecorino cheese and freshly ground black pepper.
Chef’s Tip: A perfect carbonara is creamy and without pieces of coagulated or raw yolks. To avoid these mistakes, add the egg yolk cream with the pan off the heat.
