Bavette carbonara with zucchini
11.5 oz Barilla Bavette
2 zucchini Julienne cut
5 egg yolks
4 oz Pecorino Romano cheese
5 tbsp milk
3 tbsp extra virgin olive oil
mint leaves, salt and black pepper to taste
Mix the egg yolks with 1/3 of the Pecorino cheese, milk and salt.
Cut the zucchini and place in a pan with olive oil.
In the meantime, boil the pasta in salted boiling water.
Drain and set aside some of the cooking water. Mix the pasta in the pan with the zucchini.
Away from the heat, add the egg yolks and 2 tbsp of the reserved cooking water. Mix for 30 seconds.
Add the Pecorino cheese, mint leaves, mix well and serve with a sprinkle of fresh pepper.
Chef’s tip: the perfect Carbonara is creamy. The egg yolks must be not lumpy, neither too raw or too liquid. To better control the correct point of coagulation and the temperature, add the yolks mixture away from the fire.