VEGETARIAN CARBONARA WITH ZUCCHINI

Vegetarian Carbonara with Zucchini, a vegetarian take on the classic Roman Carbonara for a light and flavorful for those Fridays during Lent

300-350 g zucchini
3-4 Tbsp e.v.o. oil
1 clove garlic, lightly smashed
pinch of dried (or fresh if you have) “mentuccia“, a type of mint (optional)
2 eggs + 1 egg yolk
30 g grated Parmigiano (or Pecorino for a bolder flavor)
pepper
salt
300 g spaghetti
additional Parmigiano and black pepper for serving (optional)

View the full recipe at sugarlovespices →