Carbonara with zucchine

Ingredients per 4 Persons

400 grams of spaghetti alla chitarra ( straight shape spaghetti) or normal spaghetti from Gragnano (NO RONZONI, NO BARILLA!!).

3 organic zucchini

1 organic onion

3 spoon of a very good white dry wine (maybe an Umbrian grechetto?)

80 grams of Guanciale  or a very good bacon, from Norcia, Umbria.

Do not use cubes bacon from the supermarket  (you can find italian guanciale at a good butcher shop)

4 organic eggs yolk

8 tablespoons of Parmesan cheese  salt and pepper organic extra virgin olive oil…

Directions: 

Cut into long slices (or circle slices)  zucchini after they have been washed and dried.   Sautè onions cutted in thin slices in to the suase pan with organic olive oil, when they turn brown add 3 spoon of white wine.

Than add the zucchini and cook for 5/10 minutes.

In another sauce pan, sautèe without organic olive oil the Guanciale in small cubes.

(If you use bacon add bacon into the onions sauteè )

When it is roast  you can take out all the liquid fat so the pasta will be lighter…for your stomach….and add to the zucchini.

Beat yolks  with pepper, (no salt)

Grated  the Parmesan cheese and beat it with  some milk  with a fork. in order to obtain a cream. Add salt and pepper.

Drain the pasta when it is cooked  al dente (a minute before the time written in the pasta box) and pour it into the bowl first with zucchini, bacon and cheese cream. A good tip is to add 4 spoon of the water pasta at that point to have more cream:)

Only at the and add the organic eggs beaten yolks.

Serve spaghetti  and finish with freshly ground black pepper.

Enjoy your meal!