Creamy veggie pasta with carbonara sauce

INGREDIENTS

• 2 tsp black pepper
• 2 tbsp salt
• 4 zucchinis
• 11 oz spaghetti
• 3 eggs
• 6 oz Parmesan cheese
• 1 tbsp olive oil
• 1 bunch thyme leave
• 7 oz white mushrooms
• 4 cloves garlic
• 1 bunch parsley
• 1 half lemon

TOOLS

• 1 frying pan
• 1 slotted spoon
• 1 knife
• 1 zester
• 1 squeezer
• 1 bowl
• 1 grater
• 1 cup
• 1 fork
• 1 colander
• 1 saucepan
• 1 lid
• 1 wooden spoon
• 1 plate

Slice zucchini.

Grate parmesan cheese with a grater.

Chop white mushroom and parsley.

Zest a lemon with a zester.

Squeeze the lemon with a squeezer.

Peel garlic.

Crack eggs into a slotted spoon to get egg yolks.

Heat 8 cups of water in a saucepan for 10 minutes. Add spaghetti and 1.5 tbsp of salt. Cover with a lid and cook for 10 minutes, then remove the lid. Turn off the heat to get cooked spaghetti.

Set aside 4 tbsp of pasta water.

Drain cooked spaghetti in a colander.

Put egg yolks in a bowl. Add half of the parmesan cheese and mix with a fork. Add 3 tbsp of water, 0.5 tbsp of salt, and 1 tsp black pepper. Mix again with a fork to get carbonara sauce.

 Heat olive oil in a frying pan over medium temperature. Stir in zucchini, and thyme leaves with a wooden spoon. Cook for 5 minutes, then add mushrooms and garlic. Stir in spaghetti, 1 tbsp pasta water, carbonara sauce, lemon zest, lemon juice, and 1 tsp black pepper. Top with the rest of the parmesan cheese.

It’s ready to be served !