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Courgettes and Pesto di Pra’ Carbonara
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Courgettes and Pesto di Pra’ Carbonara

Courgettes and Pesto di Pra’ Carbonara

per 4
for  4
Ingredients for 4 people:


  • 400 gr mezze maniche pasta (half-sleeves)

  • 2 scallions

  • 3 big courgettes

  • 4 whole eggs an 1 egg yolk

  • 4 tablespoons Pesto di Pra’

  • 200 gr Grated Reggiano Parmesan

  • salt and pepper q. s. 

  • extra virgin olive oil

  • A basil leaf



Cube the courgettes and cut the scallions into round slices.
In a pan heat some oil, brown the courgettes with the scallions for about 12/15 minutes, check the amount of salt and put them aside. In a bowl whip up the whole eggs, the yolk and 4 tablespoons of Pesto di Pra’, add Parmesan pepper, and with a whisk make an egg cream.
Cook pasta in boiling and salt water. Drain  on the hard side and season with courgettes first and then with the egg cream.
Serve with a sprinkle of Parmesan cheese, a drizzle of oil, a little pepper and a basil leaf.
(Recipe by Valentina Scarnecchia).


See also

Recipe prepared with

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