This is a fantastic recipe for all Carbonara’s lovers.
2 medium zucchini grated
10 oz of Spaghetti pasta
1 cup of Pecorino Romano grated
a pinch of salt
In a dish beat the eggs and add the pecorino and salt.
Grate the zucchini not too finely and fry them in the pan with the oil.
Cook the pasta following the instructions on the package.
Keep two glasses of cooking water aside.
Drain the pasta and pour it into the pot, adding the zucchini, eggs and cheese.
Gradually add the cooking water and stir until creamy.
Serve with another sprinkling of pecorino.