RecipesPasta & Co

Quick & Easy ‘green carbonara’

by Micaela Harrasser

I love this recipe because it’s super quick to put together, most ingredients can be found all-year around and it’s super flavorful and rich because of the cheese & egg yolk sauce. It’s also nice & helpful to incorporate your daily greens in a delicious pasta dish, don’t you agree? I prefer this to the original meaty version, but don’t tell anyone! ;D

Another difference from the traditional carbonara sauce is the use of Parmigiano instead of Pecorino. I prefer the former because it’s not as strong – meaning that instead of overpowering it gives the veggies space to shine which flavors, making it a light and balanced dish.

Because it’s a rich sauce, thick spaghetti like bucatini or bigoli (pictured below) are recommended. You can also try other pasta shapes of course! 😉

[rating]

Quick & Easy 'green carbonara’

Serves: 2x as main Prep Time: Cooking Time: Nutrition facts: 200 calories 20 grams fat

Ingredients

  • 150g courgette (1 medium)
  • 75g peas
  • 2 egg yolks
  • 30g freshly grated parmigiano (plus more to dust on top before serving)
  • Salt and pepper to taste
  • 170g bucatini/bigoli (or pasta of choice)

Instructions

  1. Clean and dice up the courgette (roughly half cm), making sure to take only the outer (green) part. Set the core aside for a soup or something else.
  2. In a large pan, heat some olive oil and add the chopped courgette.
  3. Cook on medium heat for a few minutes until they get golden and crunchy.
  4. In the meantime, place a big pan with water to boil for the pasta.
  5. In a bowl, grate the cheese and combine with the egg yolks and pepper.
  6. Once the courgettes are done, add the peas and cook for a couple of minutes until ready, then turn off.
  7. Cook the pasta in abundant water and salt.
  8. While cooking, take a tablespoon of cooking water and add it to the cheese/egg mix and mix well with a whisk to incorporate – add water a little at time to avoid making lumps of cooked cheese, or making it too liquid.
  9. Keep adding water (1 tbsp at time) until it reaches a creamy consistency.
  10. On the pasta is cooked, sieve it and transfer to the pan with the greens.
  11. Add the cheese+egg mix on top and mix well. Turn off the heat. Eventually add extra cooking water if seems too dense or dry. Plate and grate some extra cheese (and pepper) on top before serving. Buon appetito!

Notes

Storage: it's better to devour fresh!

Leave a Comment

Rate this recipe

* By using this form you agree with the storage and handling of your data by this website.