AL BRONZO SPAGHETTI W/ ZUCCHINI & ASPARAGUS CARBONARA | Broccoliraab
AL BRONZO SPAGHETTI W/ ZUCCHINI & ASPARAGUS CARBONARA
10 mins prepServes 7
A vegetarian carbonara recipe featuring Barilla Al Bronzo Spaghetti with sautéed zucchini and asparagus, coated in a creamy sauce made from egg yolks, Parmigiano-Reggiano cheese, and pasta water.
1) Bring a large pot of water to a boil, cook pasta until perfectly al dente.
2) Meanwhile in a skillet, sauté onion over high heat for 2 minutes, add asparagus and zucchini; cook for an additional 2 minutes, season with salt and pepper and set aside.
3) Mix egg yolks and cheese in a bowl. Season with salt and pepper and stir in 1/4 cup pasta cooking water while whisking continuously.
4) Drain pasta and toss in the skillet with vegetables over medium heat. Stir in egg mixture, being careful to cook over very low heat until sauce is perfectly coating the pasta, but eggs are not curdling.
5) Serve immediately.
