multicolored tagliatelle with fresh sauce
67 recipes
Carbonara with zucchini and almonds
ingredients
servings
4
Semolina pasta
300 grams
Cream cheese
120 grams
Eggs
3 unit
Courgette
1 unit
Almonds
1 spoon
Garlic
1 wedge
Grated Parmesan cheese
40 grams
Extra virgin olive oil
1 spoon
Iodized salt
to taste
Pepper
to taste
first courses from Italy - Puglia
Carbonara with zucchini and almonds
Carbonara with zucchini and almonds
ready in
20 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Great first delicate flavor thanks to the cream cheese and instant cooking
preparation
step 1
Wash the zucchini, the blunt and cut into strips thin, possibly helping with a potato peeler.
step 2
Boil pasta in salted water I used the rope moldings are fine but half sleeves or a paste at your leisure
step 3
Put the cream cheese in a bowl and stemperatelo with a spatula, add the eggs and Parmesan cheese, salt and pepper and mix until a smooth cream
step 4
Heat the oil with the garlic and brown the strips of zucchini over high heat for a minute
step 5
Remove them and in the same pan, brown the almonds cut into strips for two minutes
step 6
Drain the pasta and pour it directly into the bowl with the cream cheese and eggs and mix well
step 7
Distribuitevi over the zucchini, almonds and freshly ground pepper and serve
