Carbonara with zucchini and meatballs
6 servings
45 minutes
The idea of turning sausage mince into meatballs saves about forty minutes of time in this recipe, you just need to stock up on good sausages. The best ones, from the highest quality mince, are traditionally produced in countries with well-developed pig farming - in Italy and Germany. The most flavorful are the classic Italian ones, from lean pork, with the addition of fennel seeds, parsley and garlic.
1
Boil spaghetti in salted water, drain and dry, then return to the pot. Make a longitudinal cut on the sausages and remove the casing. Roll small meatballs from the minced meat.
- Spaghetti: 500 g
- Small sausages: 6 pieces
2
Slice the zucchini into small half-moon pieces, chop the bacon. In a large skillet, heat olive oil and fry the meatballs.
- Courgette: 2 pieces
- Bacon: 4 pieces
- Olive oil: to taste
3
Add zucchini and bacon to the fried meatballs and fry everything together, stirring constantly, for five to seven minutes until the bacon is browned and crispy.
- Courgette: 2 pieces
- Bacon: 4 pieces
4
Finely chop the parsley. In a small bowl, mix the yolks with the chopped parsley, add grated lemon zest, and mix everything thoroughly with a fork.
- Parsley: 1 g
- Egg yolk: 4 pieces
- Lemon: 1 piece
5
Add grated parmesan to the egg mixture and pour in the heavy cream. Whisk thoroughly until smooth with a whisk or fork. Add salt and black pepper and mix again.
- Parmesan (Parmigiano Reggiano): 120 g
- Double cream 40% fat: 1 glass
- Olive oil: to taste
6
Pour the cream-egg mixture into the pot with the cooked spaghetti and gently mix with a spoon or spatula, trying not to damage the pasta.
7
Transfer the pasta with the creamy-egg sauce to the pan with meatballs and zucchini. Gently mix again and heat everything together over medium heat.
8
Serve the finished carbonara on plates, drizzle with olive oil, and serve hot with an extra portion of grated parmesan.
- Parmesan (Parmigiano Reggiano): 120 g
- Olive oil: to taste
