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Carbonara with Zucchini and Goat Cheese

TOMATO CHICKEN KEBABS WITH GARLIC AND SEASAME YOGURT_New.j_20130411030550.jpg

This carbonara is made without cream and owes its creamy consistency of a mixture of egg yolk and parmesan. Anjum prefers goat cheese before, since it is easier to digest, but parmesan is the same.

Serves 2

  • Rock salt and ground black pepper
  • 140g penne or rigatoni
  • 1 tablespoon olive oil
  • 1 large clove garlic, peeled and finely chopped
  • ½ medium onion, peeled and thinly sliced
  • 1 large zucchini, cut into very thin slices
  • Dissected 12 large basil leaves
  • 60g of goat cheese (bark) or 30g grated Parmesan
  • ¼ tsp grated zest of 1 organic lemon
  • 1 dash lemon juice
  • 1 egg yolk

Bring water to a boil in a large pot. Salt and the pasta is cooked al dente.

Meanwhile, heat oil and garlic in a large pot coated lightly fry the garlic and leave for 1 minute. Onion, zucchini, whole basil leaves and a little salt, mix all. Cover and cook 5-7 minutes over very low heat until the zucchini are soft.

Drain the pasta leaving 2-3 tablespoons of water aside. Stir pasta water into the vegetables. Switch off the stove. Give goat cheese, basil, lemon zest and juice and egg yolk to the veggies. Stir until the yolk coats the noodles (cooked in the residual heat it). Season to taste.

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