Description
Cool autumn evenings especially want warmth and comfort. And that warm is better? That's right - family and favorite people! The easiest and fastest way to feel friendly Italian family is to get together for dinner :) Today we have for dinner, pasta Carbonara in autumn, with the zucchini. My family this dish pulls together especially when they fight for additive ))) Try it, it's delicious!
Ingredients
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Pasta
200 g
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Cream
60 ml
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Bacon
150 g
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Zucchini
350 g
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Yolk egg
2 piece
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Parmesan
2 Tbsp
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Garlic
2 tooth
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Olive oil
1 Tbsp
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Salt
-
Pepper white
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Thyme
0.333 tsp
Cooking
Here are the products we need. Ideally should have fresh thyme, I substituted dry.
Cut the garlic and bacon. Put a pot of water for pasta.
In a frying pan in a little olive oil fry the garlic until Golden brown, remove garlic. Fry the bacon on medium heat.
Suggest to take out for this dish pasta Divella. It is made from durum wheat, keeps shape when cooked and looks delicious. In a pot of boiling salted water drop the pasta. This process I didn't take - can improvise ))) Just do not forget that according to the old Italian traditions of pasta it must be easy hrustenko inside - al dente, so to speak. There is an opinion that such method allows to eat pasta and keep the shape.
Zucchini cut into 4 pieces lengthwise, cut out seeds and cut into strips diagonally.
Bacon already fried, add zucchini, a pinch of salt, thyme and...
... ground pepper. The Italians recommend to add to this dish a lot of pepper, I am obedient - I naperala, as it should! ))) All stir fry another couple of minutes. I like my zucchini a little crunched in the finished dish.
Prepare sauce: mix cream, egg yolks and 1-2 tablespoons of grated Parmesan. Pasta drain in a colander. Some water I pee in a Cup, if the sauce get too thick, it will be what it is diluted.
In a pan, pour the sauce, stir quickly.
There add the pasta, stir again.
Put in a bowl, sprinkle with Parmesan and serve!
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