Spaghetti alla Carbonara di Zucchine

Ingredients for Spaghetti alla Carbonara di Zucchine

• 5 tablespoons extra-virgin olive oil

• 1 garlic clove, peeled

• 450g medium courgette, trimmed, cut into 1/4-inch-thick rounds (about 850ml )

• 2 large eggs, room temperature

• 90g freshly grated Parmesan cheese (about 70g )

• 350g spaghetti

• 6 large fresh basil leaves, torn into pieces, divided

How to make Spaghetti alla Carbonara di Zucchine

Heat oil in heavy large skillet over medium heat. Add garlic and sauté until pale golden, about 1 minute. Add courgette and sauté until beginning to colour, about 15 minutes. Remove from heat; discard garlic.

Meanwhile, whisk eggs and Parmesan in large bowl to blend. Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain pasta; add to egg mixture and toss to coat (heat from pasta will cook eggs).

Add courgette mixture and half of basil to pasta; stir gently to blend. Season to taste with salt and pepper. Sprinkle with remaining basil and serve.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.