Gluten Free Spaghetti

with Zucchini Carbonara

Add to favorites Remove from favorites
Share
Print
Prep
Cook
Skill
Casual


Ingredients 2 Servings

Ingredients:      
  • 6 ounces Barilla® Gluten Free Spaghetti
  • 1 zucchini, julienne
  • 1½ tablespoons extra virgin olive oil 
  • 3 egg yolks
  • ½ cup pecorino cheese, divided
  • 3 tablespoons Whole milk
  • 4 tablespoons pasta cooking water, divided
  • 10 mint leaves
  • Salt and black pepper to taste
Share ingredients

You copied text to clipboard:

Instructions

  • In a bowl, mix milk, egg yolks, salt and 1/3 of the pecorino cheese.
  • Cook zucchini in a skillet with olive oil. 
  • In the meantime, cook pasta according to package directions.
  • Reserve 2 tablespoons of pasta cooking water then, drain and mix pasta in the skillet with the zucchini.
  • Remove from the heat, and then add the egg yolks and 2 tablespoons cooking water. Mix for 30 seconds.
  • Add the cheese and mint then mix and serve with freshly ground pepper.
Show more