Penne Alla Carbonara with Babymarrow

Name: Penne Alla Carbonara with Babymarrow
Ingredients: 45 ml (3 tablespoons) olive oil; 1 clove of garlic, finely chopped; 500 g baby marrows, cut into rounds; 2 eggs, beaten; 60 ml (4 tablespoons) freshly grated parmesan cheese; 450 g penne, cooked according to the instructions; a few fresh basil leaves; salt and freshly ground black pepper

Carbonara is a legendary roman pasta dish. Here is a version includes sautéed baby marrows – it is meat free yet every bit as delicious as the egg and bacon original.

Published 21 December 2022

Method

Heat the oil in a large frying pan and sauté the baby marrows until pale golden and softened. Add the garlic and cook for 1 minute. Set aside and keep warm.
Meanwhile, whisk the egg and cheese in a large mixing bowl. Cook the penne until al dente in salted water. Drain penne, add to the egg mixture and toss to coat. (The heat from the pasta will cook the eggs.)
Add the baby marrows to the penne, stir gently to blend. Season with salt and freshly ground black pepper. Sprinkle with basil leaves and serve at once.