Ingredients
- 400g pasta
- 5 egg yolks
- 1 courgette sliced into strips with potato peeler / or asparagus
- saved pasta water
- salt and back pepper
- handful of pecorino / parmesan
Preparation
-
Begin cooking the pasta – remember to salt the water
- Fry the courgette strips
- Prepare the egg yolks with 1/2 the pecorino/ parmesan
- Warm the bowl for the pasta
- Drain the pasta, saving some of the water
- Mix right away with the egg and cheese mix
- Stir in the courgette and season
Notes
Zucchinis are such a summer vegetable and this dish always transports me to the sunshine. You want the nice little baby courgettes, with their flowers if possible. Cut them finely, and fry along with the flowers and chunks of garlic – I like to add quite a lot – in olive oil. They’ll go soft and the edges will start to brown. Simultaneously, add pasta to salted water and boil – I think this recipe works best with spaghetti. Take a cup full of the pasta water and add to the bowl from which you’ll be serving your pasta and add a generous amount of parmesan, a little black pepper and olive oil. Mix so that it becomes a saucy paste. Add the pasta and the zucchini to the bowl and mix. You can serve it like that, which is very delicious, or if you want to be ultra indulgent you can mix in an egg yolk.
