Spaghetti carbonara recipe with zucchini

Spaghetti carbonara recipe with zucchini

Shredded zucchini makes a surprisingly delicious variation on the classic Roman pasta sauce. Its sweetness softens the usually strong flavor of this dish. As in the original, raw eggs are cooked only by mixing them with hot pasta. Use very fresh eggs, or not at all if you’re worried about eating raw eggs. In this version, as in the original, I like to use only the egg yolks, which makes the sauce thicker and richer.

This recipe is adapted from the book “Every Night Italian” by Giuliano Hazan. Buy the full book at Amazon. See more of Juliano Hazan’s favorite pasta →

    (Tags for translation)Cookbooks

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