Courgette Carbonara includes courgettes for a summer twist. Courgettes are a watery summer vegetable rich in minerals. This recipe version, invented by Cuococciaro typical Abruzzo, is called ‘Carbococciara’ and differs from the original recipe as well as by replacing pancetta or pork cheek with prosciutto.
Ingredients (2 people)
Prosciutto 80 grams
Pasta 250 grams
Extra virgin olive oil
Salt & pepper
Cerasuolo d’Abruzzo wine 1/2 glass
Use a very large pan (so you can give the pasta a good toss!) in which you make Italian soffritto. To do so, heat the very large frying pan, add olive oil, start frying the onion, then add the prosciutto pieces and fry until soft. Add some splash of wine, and while the alcohol is evaporating, add the courgette slices. Put a large pan of water on to boil and, when it will be boiling, add salt and the pasta. While waiting, beat the eggs. Drain the pasta just few minutes before full cooked (reserve a little of the cooking water), move it to the large pan together with soffritto. Add the boiling water and stir together quickly. Finally add eggs.
Carbocciara is ready! Buon appetito.