Description

If you are a vegetarian or just want a pasta that is not so heavy, try this Carbonara. You don't have to be a vegetarian to enjoy it. Serve with a side salad and some breadsticks and you have a complete meal.

Ingredients

• 14-16 oz. spaghetti, rigatoni or other pasta of your choice (see Notes
• 1-2 cloves of garlic, peeled and slightly crushed, or half a yellow onion, finely minced
• 8 oz. zucchini, cut into slices or cubes
• Olive oil
• 4-5 medium eggs
• 8 oz. grated pecorino romano cheese (or a combination of Parmesan and pecorino)
• Salt, to taste
• Freshly ground black pepper

Steps

1. Cook the pasta in abundantly salted water until al dente.
2. While you are cooking your spaghetti, whisk the egg with grated pecorino cheese and lots of freshly ground pepper.
3. In a skillet, sauté the garlic until it is just slightly brown. Add the zucchini and continue over moderate heat, seasoning with a pinch of salt, until the zucchini is cooked and just lightly browned. If you’re using young, tender zucchini, this should take 5 minutes or less.