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Courgettes and Pesto di Pra’ Carbonara

for  4

Easy

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

Procedure

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).