No meat at all. Use courgettes instead. This is a traditional spring variation of the classic carbonara, and it’s vegetarian, halal and kosher.
For 4 people you will need:
- 320 grams of pasta
- 4 smallish and very fresh courgettes
- 4 egg yolks and 1 whole egg at room temperature
- 200 g of a mixture of Parmigiano Reggiano and pecorino cheese
- 4 tablespoons of extravirgin olive oil
- 1 garlic clove
- salt and black pepper
While you wait for the pasta water to boil, wash, remove the top and tail of the courgettes , slice each courgette in two lengthwise, then slice to the thinness of a coin the courgettes.
Heat a pan with the extravirgin olive oil and the whole garlic clove, lightly bashed. After a couple of minutes, making sure that the garlic hasn’t started to darken, remove the garlic, then add the courgettes and some salt. Cook the courgettes for 7–8 minutes over a medium-hogh eat, addina splash of pasta water if necessary.
At the same time, beat the eggs with the cheese and the black pepper (it needs to be generous) in a large bowl that you warmed up on the pasta water pot.
As the pasta water gets to the rolling boil, add an handful of salt and drop the pasta. Boil it for about a minute less than prescribed, or until slightly less than al dente.
Meanwhile, ladle some of the pasta boiling water into the egg mixture and whisk it in: it will help prevent the egg to coagulate.
When the pasta is almost al dente, drin it reserving some of its cooking water, then toss it with the courgettes, adding a bit of pasta water if necessary.
Transfer the pasta to tobowl with the egg mixture and mix energeticall to create an emulsion.
Serve immediately.
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