This Carbonara Recipe is suitable for those who don't eat meat, as it uses zucchini instead of pancetta. Originally from Lazio (the region where Rome is) it is now popular all over the country and the world.
If you like Carbonara, you should definitely give a go to the Tuna Carbonara, too!
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Ingredients
(serves about 4)- 30 g onion
- 40 g extra virgin olive oil
- 600 g zucchini (chopped)
- 600 g water + one measuring cup
- basil to taste (chopped)
- salt to taste
- 320 g short pasta pennette-like
- 4 yolk
- 30 g Pecorino cheese + more to taste
- 30 g Parmesan
- pepper to taste
Let's cook
Put 30 g onion and 40 g extra virgin olive oil in the mixing bowl and mix 5 Sec. Speed 7.Cook 3 Min. 100C Speed 1.
Add 600 g zucchini (chopped) and cook 5 Min. 100C Speed 1.
Add a measuring cup of water, chopped basil leaves, salt to taste and cook 15 Min. 100C Speed 1.
Mix 3 Sec. Speed 8.
Add 600 g water and boil 6 Min. 100C Speed 1.
Add 320 g pasta and cook for the pasta cooking time 100C Reverse Soft Speed.
In a bowl mix 4 egg yolks with 30 g Pecorino cheese, 10 g Parmesan, pepper and salt to taste.
Let the pasta rest in the bowl 1 or 2 Min. without the lid to absorb cooking water.
Add the cream of eggs and cheese and cook 1 Min. Reverse Soft Speed.
Serve the pasta hot with pecorino and ground pepper to taste.
Tips
If you prefer to prepare the cream of cheese and eggs with the Thermomix, before starting the preparation, place 4 egg yolks, 30 g pecorino cheese, 10 g Parmesan, a pinch of pepper and a pinch of salt in the mixing bowl and mix 1 Min. Speed 4 and set aside.You can garnish with cubes of bacon cooked in 10 g of extra virgin olive oil 4 Min. 100C Speed.
Translated from the Italian recipe Carbonara di Zucchine Bimby from Ricette Bimby
Copyright: Carbonara Recipe: Thermomix Zucchini Carbonara from Thermomix Recipes
Photocredit: Ricette Bimby