Quick & Easy ‘green carbonara’

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!