This carbonara recipe substitutes the guanciale or pancetta with sautéed zucchini and asparagus.
Barilla Al Bronzo Spaghetti is made by extruding dough through a bronze die that is micro engraved. This gives the pasta a rougher texture, allowing pasta sauces to perfectly adhere to our beautifully crafted pasta.
Ingredients 7 Servings
- 1 box Barilla® Al Bronzo™ Spaghetti pasta
- 3 tablespoons extra virgin olive oil
- ¼ cup yellow onion, diced
- 2 small zucchini, diced
- 1 bunch asparagus, sliced on a bias
- 4 egg yolks
- 1 egg
- ½ cup Parmigiano-Reggiano cheese, grated
- Salt and black pepper to taste
Bring a large pot of water to a boil, cook pasta according to package directions.
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.
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.
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. Serve immediately.